Scalloped Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 8
Garlic-infused tomato and basil love right here. This is heavenly.
  • 4 Tbsp olive oil, divided
  • 3 cups (1/2-inch diced) bread from a French boule
  • 16 plum tomatoes, cut ½-inch dice (about 3 pounds)
  • 5 cloves garlic, minced
  • 2 Tbsp sugar
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ cup fresh basil, julienned
  • ¼ cup freshly grated Parmesan cheese
  1. Preheat the oven to 350 F. Mist a casserole dish with nonstick cooking spray and set aside.
  2. Heat 3 tablespoons olive oil in an extra-large saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
  3. Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
  4. Pour the tomato mixture into casserole dish. Sprinkle evenly with the Parmesan cheese and drizzle with 1 tablespoon olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
Recipe lightened up just a bit from Ina Garten
Nutrition Information
Serving size: 1⅓ cups Calories: 203 Fat: 8.8 Carbohydrates: 28.0 Sugar: 11.0 Sodium: 469 Fiber: 2.2 Protein: 4.8 Cholesterol: 2.5
Recipe by Prevention RD at