Scalloped Tomatoes

I chanced upon this dish when I was doing my recipe-hunting routine. It looked very intriguing that my computer screen just had virtual drools all over!

scalloped tomatoes

Scalloped Tomatoes
Yield: 2-3 servings
Prep time: 5 minutes
Cook time: 45 minutes

3 tablespoons olive oil, divided
1 1/4 cups french bread, diced 1/2-inch
8 plum tomatoes, seeded and diced 1/2-inch
2 garlic cloves, minced
1/2 tablespoon firmly packed brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup julienned basil leaves, lightly packed
1/2 cup manchego, grated

1. Preheat the oven to 350ºF.
2. Heat 2 tablespoons of oil in a large 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. Add the tomatoes, garlic, and sugar. Continue to cook, stirring often, for 5 minutes. Season with salt and pepper, add the basil and remove from the heat.
3. Pour the tomato mixture into a 1 3/4-quart rectangular baking dish. Sprinkle evenly with the cheese and drizzle with remaining tablespoon of oil. Bake for 35 minutes, or until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Recipe adapted from Sarah Leah Chase


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