INA GARTEN TOMATO CASSEROLE RECIPES

SCALLOPED TOMATOES (BAREFOOT CONTESSA) RECIPE - FOOD.COM

Scalloped Tomatoes (Barefoot Contessa) Recipe - Food.com 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.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

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.

Nutrition Facts : Calories 376.8, FatContent 25.4, SaturatedFatContent 6.9, CholesterolContent 22, SodiumContent 1383, CarbohydrateContent 25.6, FiberContent 3.9, SugarContent 9.9, ProteinContent 14.1

SCALLOPED TOMATOES (BAREFOOT CONTESSA) RECIPE - FOOD.COM

Scalloped Tomatoes (Barefoot Contessa) Recipe - Food.com 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.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

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.

INA GARTEN'S 10 MOST COMFORTING CASSEROLE RECIPES

Jul 31, 2021 · From the Barefoot Contessa’s kitchen to yours, we've rounded up Ina's most celebrated casserole recipes that reheat perfectly for a quick weeknight meal or a satisfying brunch. From a twist on ...
From msn.com

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INA GARTEN MAC AND CHEESE CASSEROLE - SUNDAY SUPPER MOVEMENT

Oct 01, 2021 · Prepare the breadcrumb topping separately and store in an airtight container. When ready to bake, allow the mac and cheese to sit at room temperature while the oven preheats. Then, slice and layer the tomatoes and sprinkle with the breadcrumb toppings before baking. This is the best overnight mac and cheese recipe!
From sundaysuppermovement.com

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