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Scalloped Tomatoes  Print

This recipe (adapted from Ina Garten) appeared in Tomatoes From Ina’s Garten on 25 Aug 2010

Scalloped TomatoesGood olive oil
2 cups (1/2–inch diced) bread from a French boule, crusts removed
16 plum or other regular to large–sized tomatoes, cut in 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 teaspoon Penzey’s Tuscan Sunset
1 teaspoon garlic powder
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Slices of fresh mozzarella (as many as you want)

Preheat the oven to 350° F.

Heat 3 tablespoons of olive oil in a large (12–inch) sauté 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, pepper, Tuscan Sunset and garlic powder 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 (6–8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Top with slices of fresh mozzarella cheese. Bake for 35–40 minutes until the top is browned, the cheese is melted and the tomatoes are bubbly. Serve hot or warm.

Try topping with poached eggs and serve with crusty garlic toast to soak up the egg yolks and delicious tomato juices.

WI wine recommendation: Chianti makes a nice partner for this dish.