jump to navigation

Scalloped Tomatoes (or, Bruschetta Casserole) July 28, 2010

Posted by Angela @ Making Food for Friends in quick meal, side dishes, vegetarian.
trackback

I saw this recipe on Smitten Kitchen and marked it in my “to make” list on my blog reader.  Then I saw it again a few days later, over on Oh She Glows, and decided to wait no longer.  Two rave reviews means it has to be good, right?  And it was.  I didn’t change a thing from the Smitten Kitchen recipe (which was actually a take off on an Ina Garten recipe) and don’t think there is any reason to modify it.   The only thing I’d change, maybe?  The name!  Scalloped Tomatoes is a cute name, but after eating it, I think Bruschetta Casserole might be more fitting.  That’s what it tastes like.  Like the best bruschetta you’ve ever had, but multiplied by a million and served up in a big family-size dish.

I think this would be best eaten about 5-10 minutes out of the oven, but it’s still good reheated.  Please try this—I promise it’s delicious.  🙂

Scalloped Tomatoes (or, Bruschetta Casserole)
(From Smitten Kitchen)

bruschetta casserole

Ingredients:

3 tablespoons olive oil (reduced from original)
2 to 3 cups bread from a sourdough loaf, in a 1/2-inch dice
2 1/2 pounds good tomatoes, cut into 1/2-inch dice
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons sugar
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Method:

Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.

Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly.

up close bruschetta casserole

Advertisements

Comments»

No comments yet — be the first.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: