Barefoot Blog - Scalloped Tomatoes

I still do not have a camera cord, so this post is going to be sans photos.

Our second recipe for Barefoot Blogging was chosen by Josie of Pink Parsley and was Scalloped Tomatoes.

Since I have no pictures I'll give you the basic rundown that this recipe was made of tomatoes, basil and garlic with croutons.  I actually really enjoyed this recipe except the croutons that were mixed with the tomatoes which became soggy.  I think had I taken most of the juice out of the tomatoes it might have worked out better.  Either way, the flavors were wonderful and I think, with some tweaking, I would try this recipe again... especially when I have too many tomatoes in the house.  I cut the recipe in half and it worked perfect for my husband and I.

Here's the recipe:

Ingredients

Good olive oil
2 cups (1/2-inch diced) bread from a French boule, crusts removed
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned 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 (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high 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 (6 to 8 cup) baking dish. 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 or warm.

Enjoy!