Scalloped Tomatoes


As much as I love making baked goods, I am slowly venturing into cooking more, starting with this fabulous recipe by Ina Garten. A mix of baked tomatoes and bread, the scalloped tomatoes have a rich color, and an even better taste. I think they would be good year round, and they can be served with variety of things. The route my mom and I went? Pasta, turkey cutlets, and a serving of these. Yum! :) Any leftovers are good on a grilled cheese.

Scalloped Tomatoes

Scalloped Tomatoes Adapted from Barefoot Contessa, How Easy Is That? by Ina Garten, original recipe can be found here.


  • 5 tablespoons olive oil
  • 2 cups {1/2-inch diced } rustic style bread
  • 14 to 16 plum tomatoes {1/2-inch diced}
  • 1 tablespoon minced garlic {3 cloves}
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan cheese

to make

  1. Preheat oven to 350ºF.
  2. Heat three tablespoons of olive oil in a large saute pan over medium heat. Add the bread cubes, and coat with oil.
  3. Cook the bread cubes for five minutes, or until the cubes are all evenly browned.
  4. In a large bowl, mix together the tomatoes, garlic, sugar, salt, and pepper.
  5. When the bread cubes are done, stir in the tomato mixture. Continue to cook for another five minutes.
  6. Pour the mixture into a six to eight cup baking dish. Sprinkle with Parmesan cheese and the remaining two tablespoons of oil.
  7. Bake for 35 minutes, until the tomatoes are bubbly.
  8. Enjoy!

I just wanted to thank Alice, over at Alice in Readerland for giving me the Very Inspiring Blogger Award! :) Alice’s blog is so fun to read, so make sure to check it out.


Have a delightful day!

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