Basil Scalloped Tomatoes with Croutons
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 249.7
- Total Fat: 10.3 g
- Cholesterol: 7.6 mg
- Sodium: 541.6 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 4.6 g
- Protein: 7.9 g
View full nutritional breakdown of Basil Scalloped Tomatoes with Croutons calories by ingredient
Introduction
A great way to use up the summer surplus of tomatoes. Don't try this with less than stellar tomatoes. The homegrown tomato flavor is super important in this dish. As is the fresh basil. This recipe is adapted from a number of places (Ina Garten, Smitten Kitchen, Oh She Glows) but I made it my own. A great way to use up the summer surplus of tomatoes. Don't try this with less than stellar tomatoes. The homegrown tomato flavor is super important in this dish. As is the fresh basil. This recipe is adapted from a number of places (Ina Garten, Smitten Kitchen, Oh She Glows) but I made it my own.Number of Servings: 8
Ingredients
-
3 T. olive oil
1 loaf of whole wheat bread, cut into 1" cubes (2-3 cups)
2 1/2 pounds tomatoes, cut into 1/2" cubes
3 cloves garlic, crushed
2 T. sugar
1 t. salt
1 t. black pepper
1/2 c. packed fresh basil, sliced into thin ribbons
1 c. mozzarella cheese
Directions
Preheat oven to 350°.
Heat olive oil over medium-high heat in a large skillet. Add bread cubes and toss until cubes are coated in oil. Toast, stirring frequently, until bread is browned on all sides.
Meanwhile, mix tomatoes, garlic, sugar, salt and pepper in a large bowl. When bread is finished toasting, stir tomato mixture into skillet and cook for 5-10 minutes, or until most of the tomato juice is absorbed. Remove from heat and stir in basil. Spoon in a shallow baking dish and top with mozzarella. Bake in oven for 20 minutes, or until cheese is browned and sauce is bubbly. Let stand for 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MIGHTYFINEWINE.
Heat olive oil over medium-high heat in a large skillet. Add bread cubes and toss until cubes are coated in oil. Toast, stirring frequently, until bread is browned on all sides.
Meanwhile, mix tomatoes, garlic, sugar, salt and pepper in a large bowl. When bread is finished toasting, stir tomato mixture into skillet and cook for 5-10 minutes, or until most of the tomato juice is absorbed. Remove from heat and stir in basil. Spoon in a shallow baking dish and top with mozzarella. Bake in oven for 20 minutes, or until cheese is browned and sauce is bubbly. Let stand for 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MIGHTYFINEWINE.