Scalloped Tomatoes (or, Bruschetta Casserole) July 28, 2010Posted by Angela @ Making Food for Friends in quick meal, side dishes, vegetarian.
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)
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
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.