Posted by: inyomouth | March 18, 2010

“Scalloped Tomatoes”

If you like carbs+cheese (also if you are Maleesa), you will like this recipe. The tomatoes and spices make a delicious sweet sauce that gets soaked up by the toasted bread and then all of it is baked in parmesan cheese. Very delightful. I served this alongside the SUMMER SALAD.

-b

Adapted from Ina Garten’s recipe.

Ingredients:

olive oil
1 french baguette, sliced into 1 inch cubes
1 pound cherry tomatoes, halved
2 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup chopped basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Directions:

Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large pan or wok over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium heat for 5 minutes, stirring often, until the cubes are evenly browned.

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.

Pour the tomato mixture into a shallow baking dish or cake pan. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot next to the Summer Salad.


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Responses

  1. again please! again!


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