I realize that November is not even close to being the best season for tomatoes. But, I couldn’t possibly run my oven for 40 minutes back in August, when it was 90+ degrees out! And while you may not find the best tomatoes right now, they are baked up with so many other wonderful ingredients in this dish, that it will still taste amazing.
If you are looking for a different side dish for your Thanksgiving table, I highly recommend these scalloped tomatoes. Fresh tomatoes, French bread cubes, garlic and cheese all baked together until bubbly and full of flavor.
After reading about this recipe on Josie’s blog, I followed her lead and removed the seeds and pulp from about half of the tomatoes to decrease the amount of moisture and get that nice, crispy crust.
- Good olive oil
- 2.5 -3 cups (1/2-inch diced) bread from French bread or boule
- 16 plum tomatoes, seeds and pulp removed from half, cut 1/2-inch dice (about 2 1/2 pounds)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup julienned basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F.
Heat 2-3 tablespoons of olive oil in a large (12 inch) 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. 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.
Pour the tomato mixture into a 9×13-inch baking dish. Sprinkle evenly with the Parmesan cheese. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.