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Scalloped Tomatoes Recipe

Scalloped Tomatoes

Ina Garten

2009, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Farm Stand Food

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (120)

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Average Rating:

Total Reviews: 120

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  • on February 28, 2012

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    Another fabulous recipe from Barefoot Contessa! This recipe brought a taste of summer on a cold winter day! I prepared it exactly as stated (other than using whole grain rustic bread, which I had on hand and it was delicious. I didn't measure the basil, but I probably added more than called for because we love it. Even my husband (who does not like cooked tomatoes thought this recipe was good. I had the leftovers for lunch today....fabulous. Another reviewer mentioned mushy bread and I think maybe the key with the bread is to make sure the croutons are browned nicely before adding the tomatoes, so they don't break down too much. Love this recipe.....

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  • on February 20, 2012

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    Very, very good! The bread does get a little gummy but I put some extra bread on top & it had a nice crunch. Very easy to make - a staple side for us now!

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  • on February 01, 2012

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    I live 14 miles from a small town in rural America and they don't always have the ingredients I would like to use. I wanted to make this recipe the minute I saw it on TV and couldn't wait to shop out of town, so I used spinach for color instead of the fresh basil and dried basil to taste. I also added just a little feta since I had it. My picky husband who likes only meat and potatoes loved it. He wants it again! How delicious is that!!

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  • on January 30, 2012

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    Easy and delicious! Don't change a thing!!!

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  • on January 30, 2012

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    This was a nice side that could also serve as a lovely appetizer. The sugar and salt were definitely a nice touch to brighten up the taste of the tomatoes. I added feta as I had some on hand and felt it would be a nice addition. It really added a nice touch. I would probably add more basil next time as I love the herb and felt there could have been more. I did leave the crusts on the loaf I bought for the dish as I was not sure of the benefit of removing them. I agree with some other reviews that the bread was a bit gummy. Maybe more bread next time to sop up the juices? I would make it again.

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  • on January 29, 2012

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    All I can say is OMG! This dish is dish-licious! The only thing I did different was that I made a few extra croutons and held them out till the dish was done and then crunched them over the top. And I used pecorino romano cheese. How can you go wrong with tomatoes, basil, garlic and grated cheese? xoxoxo to you Ina!

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  • on January 06, 2012

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    This is one of my go-to side dishes. It is absolutely delightful! While I think there is some flexibility in the type of bread you can use, do make sure it has a nice crust and isn't too dense. A dense bread soaks up the tomato juices too much, making the bread taste gummy.

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  • on September 18, 2011

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    I was torn between giving this recipe four or five stars. I had to go with "very good'. I hated scalloped tomatoes when my mom made them as a kid, but these bear no resemblance to those, thank goodness! They are very good. The only thing that made me give it four stars is the fact that in every couple of bites I got a bite of soggy bread; yech! That's what I hated about my mom's! Perhaps I should have cooked the bread cubes longer, though they were looking like they might burn. Other than that, it was good, and very attractive.

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  • on September 06, 2011

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    This was unbelievable!! I used my just picked plum tomatoes and basil . This dish is easy, beautiful and we could not stop eating it. I will make this again and again - especially with my tons of tomatoes!

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  • on September 06, 2011

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    This recipe came out so much better than I could have ever expected. I love that its not your average side dish, can be prepared in advance, and because I grew the tomatoes and basil, it was quite inexpensive to make. It looks beautiful and tastes unbelievable. Its a real winner and I know I will be making this side dish for years and years to come. Thank you Ina!

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