Ina Garten Basil Scalloped Tomatoes Recipe
There is nothing quite like the taste of ripe and juicy tomatoes paired with aromatic fresh basil. This Ina Garten Basil Scalloped Tomatoes Recipe is a true celebration of simple, high-quality ingredients.
Ingredients
- 3 tablespoons good olive oil
- 2 cups 1-inch diced bread cubes French bread or sourdough
- 2 pounds plum tomatoes cut in 1/2-inch dice (about 2 1/2 cups)
- 1 tablespoon minced garlic about 3 cloves
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh basil leaves
- 1 cup freshly grated Parmesan cheese
Instructions
Toast the Bread Cubes
- Heat the olive oil in a large sauté pan over medium heat. Add the bread cubes and cook for 5 minutes until browned and crunchy.
Prepare the Tomatoes
- Wash the plum tomatoes carefully and cut them into small, even cubes. Place them in a large mixing bowl for the next step.
Season the Mixture
- Add the minced garlic, sugar, salt and black pepper to the bowl of tomatoes. Toss everything gently so the flavors combine well.
Incorporate the Basil
- Add the chopped fresh basil leaves to the tomato mixture. Stir lightly to ensure the basil is distributed evenly throughout the bowl.
Combine with Bread
- Pour the toasted bread cubes and the olive oil from the pan into the tomato mixture. Mix everything until the bread starts to soak up juice.
Transfer to Dish
- Pour the entire mixture into a 10-inch glass or ceramic baking dish. Spread it out so the surface is relatively flat and even.
Add Parmesan Cheese
- Sprinkle the freshly grated Parmesan cheese evenly over the top of the tomatoes. This will create a salty, golden crust as it bakes.
Bake the Dish
- Place the dish in an oven preheated to 350 degrees F. Bake for 35 to 40 minutes until the top is very golden.
Rest and Serve
- Remove the dish from the oven and let it sit for 5 minutes. This allows the juices to settle before you serve it warm.
Notes
- Use high-quality olive oil because it adds a lot of flavor to the bread.
- Plum tomatoes work best because they have fewer seeds and more "meat" than other types.
- If you don't have French bread, try using thick-cut white bread or even focaccia.
- Add a pinch of red pepper flakes if you want a tiny bit of heat.
- Make sure your Parmesan is freshly grated rather than from a green can for better melting.
- You can substitute the basil with fresh oregano for a more earthy, herbal profile.