Scalloped Tomatoes

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This is the perfect recipe for those abudance of Summer garden tomatoes. I made this for a family gathering and used a variety of tomatoes. I did drain the liquid a couple times. It was a huge hit and so easy. It helps if you have one of those "Genius" dicers. Cuts the prep time into minutes. Ina is my favorite chef, you can never go wrong with any of her recipes.

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I crave this dish all the time. Don't forget to add the little bit of sugar - it makes all the difference in the world! And, the fresher your ingredients, the better!

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I made this just as written with minor changes, I used a variety of tomatoes from our garden, squeezed excess liquid from the really juicy ones. Also, I used crusts and all on the bread I had, did it in the pan like Ina says, but then based on other reviews, also spread it on a sheet pan and put the bread under the broiler for a few to get them good and crunchy hard before mixing in the tomatoes. etc.....this was key I think. WOW, it came out so good, we had it for a meal. I am now eating the very small amount of leftovers, I put it under the broiler for a few to heat it. It is so delicious! This will DEFINITELY be my go to recipe every year when my tomatoes are ready. Thank you!

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This week-end I hosted a party for 20 and this was one of the dishes I served. I have made this so many times as everyone loves it but I pan fry the bread in olive oil and butter until brown like croutons. After the party so many guests asked for the recipe.
Thanks Ina

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i prefer to keep the crusts on the bread but either way, this is delightful

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Whoever said this was bland under seasoned it. My husband who doesn't like tomatoes ate half the pan. I used preshredded parm & a little rosemary & also toasted the bread then rubbed with a garlic clove. I also did the whole thin in the oven verses stove top. Its a keeper for any meal of the day!

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This smelt so good baking that my husband could hardly stand it. The mixture of the tomatoes and garlic. Although it requires quite a bit of prep; the cutting of tomoatoes, the bread, it is well worth it. Will serve again..Think bruschetta hot on your plate.

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I was really looking forward to this dish because we have a garden with lots of tomatoes. It was a waste of perfectly good tomatoes. My husband and I had one portion each and threw out the rest. It just did not have any flavor. It was like eating tomatoes and bread and that's it. Even a tomato sandwich has more flavor. Oh well, I will keep looking for tasty tomato recipes. I sometimes wonder if some of these 5 star ratings are from people who really try the recipe or just give the rating because they like Ina.

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Ina, awesome as usual! My 19 yr. son had some friends over tonight. They caught the aroma in the kitchen and the dish was gone!

I read the comments about soggy bread, so I tossed my bread cubes in the olive oil that I infused with garlic, sauted them for a minute in the skillet, then toasted them on a sheet pan in the oven at 350 for about 8 minutes until crouton-crunchy. Then I returned them to the skillet and followed the recipe directions as written.

I used stem tomatoes with the pulp removed since I didn't have plum tomatoes on hand. The result was a savory mix of crunch and tenderness, tart and sweet, with a wonderful kick of fresh herbs and parmesan that pulled everything together at the end. Surprise your family with this. You can't go wrong!

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I browned the croutons early and got the tomatoes ready but didn't put it together until I went to bake it. There was a lot of juice from the tomatoes from sitting. I added only a couple of large spoonfuls of the juice, cut the sugar and salt to 1 tsp. It was wonderful, everyone loved it.