I realize it’s been 90+ degrees here for what seems like weeks on end. And I realize that we haven’t turned off the air conditioning in probably close to 3 weeks. But I couldn’t help but turn on the oven this weekend. I missed making these Scalloped Tomatoes last month for Barefoot Bloggers and I wanted to make sure that I catch up on my missed recipes before a very special event takes place next month…which I’ll share with you as it approaches. Yes, I’m going to leave you hanging like that.
So these Scalloped Tomatoes are unassuming. And frankly, the name is a little odd too. Of course you can slice tomatoes really thin but I’ve never heard of scalloping them before. And this recipe doesn’t really do that in the traditional sense either. But it’s one that you can whip up in 10 minutes and throw in the oven and by the time you’ve finished running around the house cleaning up, you’ve got an incredible lunch waiting for you. Seriously incredible. This is where the unassuming part comes in. The simple and delicious summer tomatoes almost caramelize in the oven and blend so amazingly with the toasted croutons that you’ll almost forget that you cooked summer tomatoes (gasp!) in the middle of July (double gasp!). And if you’re wondering about “what do I serve with it” question, I’ll say that you won’t need anything. Kyle even commented “you don’t even miss not having meat in this dish” so it’s definitely a meal in itself. I’d advise that you not wait until the fall weather approaches before you make these tomatoes – you’ll miss tomato season and will most definitely regret not using them here.
Many, many thanks to Josie of Pink Parsley Catering for choosing this incredible dish to celebrate summer tomatoes! The other recipe for June was Sour Cream Coffee Cake, as chosen by Gwenn of Cooking in Pajamas, which we’ve made many times in the past and while we love love love it, we didn’t have an occasion to make it again recently.
source: slightly adapted from Ina Garten
2-3 tbsp Good olive oil
3 cups (1/2-inch diced) bread from a French boule or baguette
2 lbs tomatoes, local if you can find them – I used Heirloom, cut 1/2-inch dice
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
1/3 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F.
Heat 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. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.