Ina Garten Basil Scalloped Tomatoes Recipe

This Ina Garten Basil Scalloped Tomatoes is rustic and savory, which includes fresh basil and Parmesan cheese. It’s a classic, foolproof recipe, ready in about 50 minutes.

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Ina Garten Basil Scalloped Tomatoes Ingredients

• 3 tablespoons good olive oil, plus more for drizzling
• 2 cups day-old bread, cut into ½-inch cubes
• 2½ pounds ripe tomatoes, large diced
• 1 tablespoon minced garlic (about 3 cloves)
• 2 tablespoons sugar
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ cup thinly sliced fresh basil leaves
• ½ cup freshly grated Parmesan cheese

How To Make Ina Garten Basil Scalloped Tomatoes

1. Preheat the oven: Set your oven to 350°F (175°C).
2. Toast the bread cubes: In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the bread cubes and cook for 5–7 minutes, tossing often, until golden and toasted.
3. Combine ingredients: In a large bowl, gently mix the diced tomatoes, toasted bread cubes, garlic, sugar, salt, pepper, and basil until well combined.
4. Assemble the dish: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle Parmesan cheese evenly over the top.
5. Bake: Place the dish in the oven and bake for 35–40 minutes, until the top is golden brown and tomatoes are bubbling.
6. Serve: Drizzle with extra olive oil and garnish with additional basil if desired. Serve warm.

Recipe Tips

• Can I use cherry tomatoes?
  Yes, just halve them and use the same amount by weight.
• How to keep the bread from getting soggy:
  Use day-old or crusty bread and toast it well before mixing.
• What kind of bread works best?
  Ciabatta, sourdough, or French baguette are ideal for texture.
• Can I add cheese inside the mix?
  Yes, adding mozzarella or fontina can make it even richer.

What To Serve With Scalloped Tomatoes

This dish makes a perfect side or vegetarian main. Serve it with:

• Grilled chicken or fish
• Fresh green salad
• Garlic roasted potatoes
• Creamy polenta
• A chilled glass of white wine

How To Store Scalloped Tomatoes

Refrigerate: Store in an airtight container in the fridge for up to 3 days.

Reheat: Reheat in the oven at 350°F until warmed through for best texture.

Freeze: Not recommended—tomatoes and bread can become mushy.

Basil Scalloped Tomatoes Nutrition Facts

• Calories: 220
• Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 5mg
• Sodium: 520mg
• Carbohydrates: 23g
• Fiber: 3g
• Sugar: 8g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use canned tomatoes?
Fresh tomatoes are best, but in a pinch, use drained diced canned tomatoes.

Why add sugar to the tomatoes?
It balances the acidity and enhances the tomato flavor.

Is this dish vegetarian?
Yes, and you can make it vegan by omitting the Parmesan or using a dairy-free alternative.

Can I prep this ahead of time?
Yes, assemble and refrigerate. Bake just before serving.

Try More Recipes:

• Ina Garten Cranberry Fruit Conserve Recipe
• Ina Garten Creamy Parmesan Polenta Recipe
• Ina Garten Curried Couscous Recipe