Scalloped Tomatoes

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Tried this tonight and it was incredible! Don't think twice about preparing this recipe because you won't go wrong. I followed the recipe almost verbatim and it was wonderful.

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Super delicious! I used a french baguette with the crust, cut the bread and let it sit out for a few hours before toasting in the skillet with the olive oil. I also used tomatoes on the vine since they were on sale and ripe. I chopped the tomatoes and tossed with the other ingredients and let sit for a bit, draining the liquid several times before adding to the bread and baking. My husband is from Italy and is excited to make this for his parents when they come visit this summer.

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This was over the top delicious. My new daughter-in-law from Australia couldn't stop eating it.

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Great recipe used leftover bread instead of french bread and turned out great.

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As my nieces would say.....OMG!!!! So simple. The local market had grape tomatoes on sale and I used them. Absolutely delicious! How could you possibly go wrong with fresh basil, great olive oil and garlic????

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I heard about this recipe from a friend several months ago. I looked the recipe up because I was curious about how you "scallop" tomatoes. When I looked at the recipe it seemed overly simple and not so exciting. Well I finally made it this week and boy was I wrong. This recipe was to die for. I did read that some of the review said it was soggy so I used a thinner layer in a larger baking dish. Other than that, followed the recipe to a T and it was incredible. We just finished it last night and my husband is already asking me to make it again sometime soon. I have to say that the flavors and texture are much better when served warm instead of hot though. I think next time, I'll try to modify it a bit by adding aged balsamic and some oregano, just because I love those flavors but it was fantastic by itself just the way the recipe reads.

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This recipe is good, however, some of my Italian family recipes for tomatoes are better and much easier than this. I really liked the combination of flavor, however, it is not as easy as it looks. I hated removing the crusts from the bread. And you definitely need more oil to make sure the bread and tomatoes don't dry out.

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Great recipe. EASY. This was delicious. I used whatever tomatoes I had around (some roma, some vine ripened and some grape tomatoes.I also used a whole wheat baguette instead because that's what I had at home. Don't forget the sugar, it's important. Also, don't skimp on the basil or the cheese. Great side dish for dinner, lunch or for parties.

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Wow! This was phenomenal. I made it to recipe with the exception of: I added 2 TBS of 25 yr-old balsamic (which is thick, sweet and very flavourful, a dash of oregano and an extra clove of garlic; all for taste preference. Lastly, since some reviews mentioned it being a bit soggy, I used an extra cup of bread which I chopped up early in the day and let sit out all day to harden up.

I was so happy with the way this turned out! The liquid cooked down nicely so that there wasn't any sogginess. I finely grated the parmesan for the top and it browned beautifully.

I think another secret of avoiding sogginess is to use a big enough baking dish. Mine allowed a layer of about 1 1/2 inches to 2 inches high. By having a thinner layer, it allows the tomatoes to roast down. Mmmm....loved it. Can't wait for leftovers.

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This dish was a big hit at a small dinner party. There wasn't a crumb left! I followed the recipe but used a bit more bread and did not remove crusts, since that's my favorite part! I also cut the cubes and let them air dry for a few hours before proceeding with the recipe. Next time I'm going to try spritzing bread with evoo and baking in oven. I always have great success with Ina's recipes...so I'm not sure why I think I should mess with this one. Just can't help myself.