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Ina Garten Basil Scalloped Tomatoes – Fresh, Juicy, and Comfortingly Delicious

Ina Garten Basil Scalloped Tomatoes
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Print Recipe

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.

Ingredients

Scale

  • 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

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.

Find it online: https://inagartencooks.com/ina-garten-basil-scalloped-tomatoes/