10
Submitted by Scoutie
"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."
photo by Baby Kato 
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4-6
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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
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directions
- 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.
Questions & Replies
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Reviews
-
This is fabulous! The only change I made was to use 2 cups of store bought croutons instead of making my own. The tomatoes are so sweet and juicy after baking and the topping is wonderful. I found that it didn't reheat very well, so be sure to enjoy it all right after baking.
Sherri35
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I cut the recipe in half and used roma tomatoes and topped with fresh parmesan and as suggested some Gruyere cheese....delicious! Served with recipe#421336#421336 and we had a very tasty meal. Made for New Kids on the Block tag game.
mama smurf
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I love the Barefoot Contessa and knew that we would enjoy this dish. I just didn't realise how much. This is so good that I could of ate all of it by myself. I did halve the recipe for my dh & I, next time, I won't. So much flavor, so easy and very quick to put together. Wonderful, wonderful flavor. Thanks so much for sharing this treat, that has gone into my keeperbox. :)
Baby Kato
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This is absolutely wonderful! I used tomatoes from our garden. I had so many toward the end of the season that I made the tomato mixture without the bread and froze the mixture in 2 cup portions in baggies and made this by just adding the bread and baking with parm cheese throughout the winter when we needed a yummy side dish! The only tomatoes we grew were the small grape size. Sun Sugar Tomatoes - the sweeter the tomato - the better the dish will be! I used a wonderful Asiago and Pepper bread from Trader Joe's.
Sky Hostess
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I really liked this and my family loved this. The recipe I had (from Ina's website) called for 3 pounds of tomatoes and that seemed like a little too much. I ended up using between 2 and 2.5 pounds, but thought it was too salty. Next time will use just over 1 tbsp of salt and add more cheese!
Siren Chef
see 5 more reviews
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
- 42 Followers
- 205 Recipes
- 33 Tweaks
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
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