Scalloped Tomatoes And Artichokes Recipes

SCALLOPED TOMATOES AND ARTICHOKES

Steps:

• Preheat oven to 350 degrees.
• Place unbuttered bread cubes on cookie sheet and bake until dry, about 10 minutes.
• Transfer dry cubes to large bowl and increase oven temperature to 400 degrees.
• Butter 11x7-inch baking dish.
• Add tomatoes, artichokes and onion to dry bread cubes.
• Melt butter in heavy large saucepan over low heat; add flour,mustard,salt,basil,thyme and pepper and stir 1 minute.
• Add tomato mixture and stir to combine thoroughly.
• Pour into prepared baking dish.
• (Can be prepared 1 day ahead; cover and refrigerate.).
• Sprinkle buttered bread cubes over tomatoes and top with parmesan cheese.
• Bake until bubbling and top is golden brown, about 30 minutes.
• Serve hot.

SCALLOPED TOMATOES

Steps:

• 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.

SCALLOPS WITH ARTICHOKES AND TOMATOES

Steps:

• Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
• Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.

BAY SCALLOPS WITH ARTICHOKES AND TOMATOES

Steps:

• Cook scallops, onion, salt, white pepper and garlic in skillet over med-high heat 4 minutes, stirring frequently, until scallops are white.
• Stir in artichokes, tomatoes and spinach.
• Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain if necessary.
• Sprinkle with lemon juice.
• Great served on a bed of angel hair pasta!

SCALLOPED TOMATOES (BAREFOOT CONTESSA)

Steps:

• 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 the remaining 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.