Scalloped tomatoes

  • Preparation Time20 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
Good olive oil
100g (1cm dice) bread from a French boule, crusts removed
16 plum tomatoes, 1cm dice (about 1.15kg)
1 tbsp minced garlic (3 cloves)
2 tbsp sugar
2 tsp salt
1 tsp freshly ground black pepper
10g basil leaves, julienned
100g freshly grated Parmesan cheese
1) Preheat the oven to 180C/Gas mark 4.

2) Heat 3 tbsp of olive oil in a large (30cm) 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.

3) 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.

4) Pour the tomato mixture into a shallow (1.5 to 2L) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tbsp of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

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