Nouvelle scalloped tomatoes
0
- Prep Time20 min
- Total Time20 min
- Makes4 to 6 servings
Ingredients
3 large round tomatoes, or 6 plum tomatoes
1 tbsp olive oil
3 garlic cloves, minced
3 to 4 slices stale bread, cut into 1-in. cubes, about 3 cups
1/2 cup freshly grated parmesan
1/4 cup chopped fresh basil, or 1 tbsp dried basil
1/4 tsp salt
1 tsp granulated sugar, optional
2 cups grated mild provolone, or mozzarella
Instructions
Preheat oven to 450F (230C). Lightly butter a 10 inch (25 cm) pie plate or quiche dish or coat with cooking spray. Seed and coarsely chop tomatoes. You should have about 3 cups (750 mL). Heat oil in a large frying pan set over medium-high heat. Add garlic and stir constantly for 1 minute. Add bread cubes and stir constantly until they start to brown, about 2 minutes. Turn into buttered dish and sprinkle generously with Parmesan.
Add tomatoes to hot frying pan. Cook, uncovered and stirring frequently, until hot and slightly thickened, about 5 minutes. Remove from heat and stir in basil and salt. Taste and add sugar, if needed. Pour over bread cubes. Sprinkle with cheese.
Bake in centre of 450F (230C) oven until heated through and topping is golden, about 10 minutes. Serve right away with roast pork chops or burgers and a tossed green salad.
Nutrition (per serving)
Calories 251, Protein 15.4g, Carbohydrates 13.2g, Fat 15.5g, Fibre 1.4g, Sodium 664mg.
This updated old-fashioned side dish never looked prettier. Try it as an entrée.
Rice variation
Instead of bread, add 2 cups (500 mL) cooked rice to hot oil and garlic. Stir in 1/4 cup (50 mL) finely chopped parsley or sliced green onion and pinches of salt and black pepper. Stir constantly until hot. Then turn into dish and smooth. Proceed with recipe Step 2.
Potato variation
Instead of bread, add 2 cups (500 mL) cooked potato cubes to hot oil and garlic. Season with 1/4 teaspoon (5 mL) each of salt and black pepper. Stir frequently until lightly golden, about 5 minutes. Then turn into dish and pat down. Proceed with recipe Step 2.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.