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.


Adapted from Ina Garten’s recipe.


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


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.



  1. again please! again!

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