Scalloped Tomatoes Barefoot Contessa Recipes

SCALLOPED TOMATOES (BAREFOOT CONTESSA)

Scalloped Tomatoes (Barefoot Contessa) image

FANTASTIC! A great side dish for just about any meal. Save this recipe for when your tomatoes in the garden are ripe and luscious! (or if you have a Farmer's Market, get them from there). First made this in 2009, and have used large cherry tomatoes instead of plum tomatoes and they were great too...good tomatoes for this are a MUST! I have also added about 1/2 cup Gruyere cheese along with the 1 cup of parmesan on the top for a real cheesy treat! Any rustic bread will do, but make sure you cut it in the 1/2 inch dice. Also, use fresh Parmesan cheese, it really makes a difference. It's VERY important to get it into the oven as soon as possible, else it may end up a bit soggy. This is adapted from Barefoot Contessa; Episode Farm Stand Food.

Provided by Scoutie

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

5 tablespoons olive oil (good quality)
2 cups bread (a good crusty Sour Dough)
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
3 garlic cloves, minced
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/2 cup basil leaves, julienned, lightly packed
1 cup parmesan cheese, freshly grated

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.

SCALLOPED TOMATOES

Scalloped Tomatoes image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

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

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.

BAREFOOT CONTESSA'S ROASTED TOMATOES

Barefoot Contessa's Roasted Tomatoes image

I saw Ina make these on her cooking show. The episode was entitled "Photo Finish". These tomatoes are delicious!

Provided by Juenessa

Categories Vegetable

Time 33m

Yield 4-5 serving(s)

Number Of Ingredients 7

Ingredients

12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.
Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes.
Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize.
Serve warm or at room temperature.

Nutrition Facts : Calories 169.6, Fat 13.9, SaturatedFat 1.9, Sodium 665.4, Carbohydrate 11.1, Fiber 2.3, Sugar 7.9, Protein 1.8

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