Ina Garten’s Basil Scalloped Tomatoes is a vibrant, rustic dish that celebrates the best of summer produce. Juicy, ripe tomatoes are tossed with toasted bread cubes, sweet basil, and garlic, then baked until golden and bubbling. It’s simple, satisfying, and bursting with fresh flavor.

Perfect as a side dish, light main, or even a hearty addition to a brunch spread, this recipe makes use of everyday ingredients in the most delicious way.

What Are Ina Garten’s Basil Scalloped Tomatoes?

This dish is essentially a savory bread pudding made with tomatoes instead of cream. Cubes of crusty bread soak up the tomato juices, while the basil, garlic, and a hint of Parmesan cheese add layers of flavor. The final result is a golden, slightly crisp topping with a tender, juicy interior.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Basil Scalloped Tomatoes

Great use for ripe or slightly overripe tomatoes – No waste
Fresh and flavorful – Perfect for summer and early fall
Simple pantry ingredients – Easy to put together
Versatile side dish – Pairs with meats, fish, or pasta
Light yet satisfying – Comfort food without heaviness
Beautiful for entertaining – Rustic and colorful on the table
Make-ahead friendly – Assemble in advance and bake before serving

Ingredients Needed to Make Ina Garten’s Basil Scalloped Tomatoes

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

Instructions to Prepare Ina Garten Basil Scalloped Tomatoes

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C).

Step 2: Toast the bread cubes

In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the bread cubes and cook, tossing frequently, until lightly toasted and golden, about 5–7 minutes.

Step 3: Combine the ingredients

In a large bowl, combine the diced tomatoes, toasted bread cubes, garlic, sugar, salt, pepper, and basil. Toss everything gently to combine and allow the bread to soak up the tomato juices.

Step 4: Assemble in a baking dish

Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the Parmesan cheese evenly over the top.

Step 5: Bake until golden and bubbly

Bake for 35–40 minutes, until the top is golden brown and the tomatoes are bubbling.

Step 6: Serve hot or warm

Drizzle with a little more olive oil if desired and garnish with extra basil before serving.

What Goes Well With Ina Garten’s Basil Scalloped Tomatoes

Grilled steak, chicken, or fish – Perfect summer pairing
Pasta with pesto or marinara – Complements Italian flavors
Eggs or frittatas – Wonderful brunch addition
Roasted vegetables – Light and healthy side
Fresh green salad with vinaigrette – Adds a refreshing contrast
Crusty artisan bread – For even more soaking power

Key Tips for Making Ina Garten’s Basil Scalloped Tomatoes

Use very ripe tomatoes – Adds natural sweetness and juice
Use good-quality crusty bread – Stale bread holds up better
Toast bread before mixing – Prevents it from getting soggy
Season tomatoes generously – Tomatoes love salt
Let the mixture sit briefly before baking – Allows flavors to meld
Use freshly grated Parmesan – Melts better and has more flavor
Serve slightly cooled – Flavors deepen as it rests

Creative Variations of Ina Garten’s Basil Scalloped Tomatoes

Add mozzarella or burrata – Melty cheese twist
Mix in sautéed onions or shallots – Adds savory sweetness
Add a pinch of crushed red pepper flakes – For subtle heat
Top with herbed breadcrumbs – Extra crunch
Mix in roasted bell peppers – Colorful and sweet
Use multicolored heirloom tomatoes – Beautiful presentation
Drizzle with balsamic glaze before serving – Sweet and tangy finish

Storage Guidelines for Ina Garten’s Basil Scalloped Tomatoes

Store leftovers in an airtight container in the refrigerator – Best within 2 days
Reheat gently in the oven or microwave – To revive the crisp texture
Eat within a few days – Best when fresh; bread can get too soft over time
Do not freeze – Texture of tomatoes and bread changes when thawed

Reheating Tips for Ina Garten’s Basil Scalloped Tomatoes

Oven: Reheat uncovered at 325°F until warmed through – Restores crispness
Microwave: Reheat gently in short bursts – For a quick option
Add a little olive oil before reheating – Helps revive the flavor and texture
Top with fresh basil after reheating – Brightens the dish

Nutritional Value (per serving, approx.)

Calories: 210
Protein: 6g
Carbohydrates: 24g
Fat: 10g
Fiber: 3g
Sugar: 7g
Sodium: 380mg

A light, wholesome side packed with fresh summer flavor.

FAQs

Can I make Ina Garten’s basil scalloped tomatoes ahead of time?

Yes, you can assemble the dish a few hours ahead, refrigerate it, and then bake it just before serving to keep the bread crisp and the flavors fresh.

What kind of bread is best for scalloped tomatoes?

Day-old crusty bread like French bread, ciabatta, or sourdough, works best because it holds up to the tomato juices without becoming mushy.

Can I use canned tomatoes instead of fresh tomatoes?

Fresh ripe tomatoes are best for authentic flavor and texture, but in a pinch, you can use well-drained canned diced tomatoes.

How do I prevent scalloped tomatoes from becoming soggy?

Toast the bread cubes before mixing, and use a good balance of tomatoes and bread to ensure the final dish has a juicy but not overly wet texture.

Wrapping Up

Ina Garten’s Basil Scalloped Tomatoes is a beautiful way to showcase ripe tomatoes and fresh basil. With its juicy, savory filling and crispy cheesy topping, it’s a rustic, comforting dish that works for almost any occasion. Simple, colorful, and absolutely bursting with flavor, it’s a timeless recipe that will quickly become a favorite at your table.