Enter the Barefoot Contessa's Scalloped Tomatoes.
I made this recipe the other night and Eric began singing its praises immediately after taking the first bite. Although I was glad he enjoyed them, the real test would be what I thought (because, really, isn't that the most important thing?).
Seriously, they were AH-Mazing! I served them over pasta rather than making a sauce for the pasta and I ended up going back to the baking dish and scooping spoonfuls out and shoving them in my mouth. (Note: this recipe is not intended to be served as a sauce. It's supposed to be a stand alone side dish). This is actually why I don't have a picture of the completed dish. I just have a picture of the picture in the cookbook. Uber lame, I know.
Since it is only Eric and I, I scaled down the recipe. I've included the recipe below and in the ingredients section, I put the changes I made in parentheses.
|picture from the Barefoot Contessa: How Easy Is That? cookbook|
5 tbl good olive ol, divided
2 cups [1/2 inch] diced bread from a round rustic bread, crusts removed (I toasted two slices of wheat bread and diced that)
3 pounds plum tomatoes, 1/2 inch diced [14 to 16 tomatoes] (I used 5 plum tomatoes)
1 tbl minced garlic [3 cloves] (2 cloves)
2 tbl sugar (1 tbl)
2 tsp salt (1 tsp)
1 tsp freshly ground black pepper
1/2 cup julienned fresh basil leaves, lightly packed (I used dried basil and added to taste)
1 cup freshly grated Parmesan cheese (I didn't measure...I just covered the top of the tomatoes with it)
Preheat the oven to 350 degrees.
Heat 3 tbl of the olive oil in a large (12 in) 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. ADd the tomato mixture to the bread cubes and continue to cook over medium-high heat, stirring often, for 5 minutes. Off the heat, stir in the basil. (Because I was using dried basil, I added it while the tomato mixture was on the heat).
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 35-40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
Recipe from Barefoot Contessa: How Easy is That? by Ina Garten.