Zutaten für Scalloped Tomatoes Barefoot Contessa
- 5 tablespoons olive oil
- 1 ½ cups (approximately 4 slices, ½ inch diced) rustic bread
- Plum Tomatoes
- Garlic Cloves
- 1 teaspoon sugar
- Kosher Salt
- Fresh Ground Black Pepper
- Basil Leaves
- 1 cup grated Parmesan cheese
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Zubereitung von Scalloped Tomatoes Barefoot Contessa
- Preheat oven to 350°F (175°C).
- In a large skillet, heat 3 tablespoons olive oil over medium heat.
- Add 1 ½ cups (approximately 4 slices, ½ inch diced) rustic bread and cook for 5 minutes, stirring frequently, until golden brown.
- Meanwhile, in a large bowl, combine 2 pounds ripe tomatoes (cherry or plum), 2 cloves minced garlic, 1 teaspoon sugar, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Add the cooked bread cubes to the tomato mixture and cook for another 5 minutes, stirring frequently.
- Remove from heat and stir in 2 tablespoons chopped fresh basil.
- Pour the tomato mixture into a shallow baking dish (approximately 8x8 inch).
- Evenly sprinkle with 1 cup grated Parmesan cheese and ½ cup grated Gruyere cheese (optional).
- Drizzle with the remaining 2 tablespoons olive oil.
- Bake for 35-40 minutes, or until the top is golden brown and bubbly.
- Serve hot or warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
39g
Fat
34g
Carbs
8g
