This delicious and easy Scalloped Tomatoes recipe by Ina Garten is the perfect side dish for a cozy dinner or a quick, flavorful meal. With crispy golden bread, juicy roasted tomatoes, and a cheesy Parmesan topping, it’s comfort food at its best. You can use simple pantry ingredients to create this warm, bubbly dish in no time!
Ingredients Needed:
- 5 tbsp good olive oil, divided
- 2 c (½-inch) diced bread from a round rustic bread, crusts removed
- 3 lb plum tomatoes, ½-inch-diced (14 to 16 tomatoes)
- 1 tbsp minced garlic (3 cloves)
- 2 tbsp sugar
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- ½ c julienned fresh basil leaves, lightly packed
- 1 c freshly grated Parmesan cheese
How To Make Scalloped Tomatoes?
- Preheat the oven: Set your oven to 350°F / 180°C.
- Toast the bread cubes: Heat 3 tbsp / 45 ml olive oil in a large (12-inch) sauté pan over medium heat. Add the bread cubes and stir to coat. Cook for 5 minutes, stirring often, until golden and evenly browned.
- Prepare the tomato mixture: In a large bowl, combine the diced tomatoes, minced garlic, sugar, salt, and pepper. Mix thoroughly.
- Cook the tomato mixture with bread: Add the tomato mixture to the toasted bread cubes in the pan. Cook over medium-high heat, stirring often, for about 5 minutes. Remove from heat and stir in the fresh basil.
- Assemble the dish: Pour the tomato mixture into a shallow baking dish (6- to 8-cup / 1.5- to 2-liter capacity). Sprinkle evenly with Parmesan cheese and drizzle with the remaining 2 tbsp / 30 ml olive oil.
- Bake: Bake for 35 to 40 minutes, or until the top is browned and the tomatoes are bubbling.
- Serve: Serve hot or warm. Enjoy as a side dish or light main course!
Recipe Tips:
- Use ripe, fresh tomatoes: For the best flavor, choose ripe plum tomatoes. Overripe or underripe tomatoes can affect the sweetness and texture of the dish.
- Cut bread evenly: Dice the bread into uniform ½-inch cubes so they toast evenly and absorb the tomato juices perfectly.
- Don’t skip the basil: Fresh basil adds a vibrant, aromatic flavor. If you don’t have fresh, dried basil can work, but use it sparingly.
- Grate Parmesan fresh: Freshly grated Parmesan melts better and has a richer flavor than pre-grated options, giving the dish its signature cheesy topping.
- Bake until bubbly: Make sure the dish is bubbling around the edges and the top is golden brown for the perfect balance of crispy and juicy textures.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Scalloped Tomatoes cool to room temperature. Transfer them to an airtight container and refrigerate for up to 3 days.
- Reheat: Place the Scalloped Tomatoes in a skillet over medium heat. Stir occasionally and heat for 5–7 minutes until thoroughly warmed.
Nutrition Facts
- Calories: 262
- Total Fat: 12 g
- Saturated Fat: 6.5 g
- Cholesterol: 26 mg
- Sodium: 518 mg
- Potassium: 607 mg
- Total Carbohydrate: 34 g
- Dietary Fiber: 4.6 g
- Sugars: 8.9 g
- Protein: 6.5 g
Ina Garten Scalloped Tomatoes
Description
This delicious and easy Scalloped Tomatoes recipe by Ina Garten is the perfect side dish for a cozy dinner or a quick, flavorful meal. With crispy golden bread, juicy roasted tomatoes, and a cheesy Parmesan topping, it’s comfort food at its best. You can use simple pantry ingredients to create this warm, bubbly dish in no time!
Ingredients
Instructions
- Preheat the oven: Set your oven to 350°F / 180°C.
- Toast the bread cubes: Heat 3 tbsp / 45 ml olive oil in a large (12-inch) sauté pan over medium heat. Add the bread cubes and stir to coat. Cook for 5 minutes, stirring often, until golden and evenly browned.
- Prepare the tomato mixture: In a large bowl, combine the diced tomatoes, minced garlic, sugar, salt, and pepper. Mix thoroughly.
- Cook the tomato mixture with bread: Add the tomato mixture to the toasted bread cubes in the pan. Cook over medium-high heat, stirring often, for about 5 minutes. Remove from heat and stir in the fresh basil.
- Assemble the dish: Pour the tomato mixture into a shallow baking dish (6- to 8-cup / 1.5- to 2-liter capacity). Sprinkle evenly with Parmesan cheese and drizzle with the remaining 2 tbsp / 30 ml olive oil.
- Bake: Bake for 35 to 40 minutes, or until the top is browned and the tomatoes are bubbling.
- Serve: Serve hot or warm. Enjoy as a side dish or light main course!
Notes
- Use ripe, fresh tomatoes: For the best flavor, choose ripe plum tomatoes. Overripe or underripe tomatoes can affect the sweetness and texture of the dish.
- Cut bread evenly: Dice the bread into uniform ½-inch cubes so they toast evenly and absorb the tomato juices perfectly.
- Don’t skip the basil: Fresh basil adds a vibrant, aromatic flavor. If you don’t have fresh, dried basil can work, but use it sparingly.
- Grate Parmesan fresh: Freshly grated Parmesan melts better and has a richer flavor than pre-grated options, giving the dish its signature cheesy topping.
- Bake until bubbly: Make sure the dish is bubbling around the edges and the top is golden brown for the perfect balance of crispy and juicy textures.
Ina Garten Scalloped Tomatoes