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Scalloped Basil Tomatoes

By: Edna Apostol

"If your garden is flooded with tomatoes, be sure to try this scrumptious baked side dish from Edna Apostol of Savannah, Missouri, 'It goes over big at family, church and club dinners,' she assures. Cubes of French bread are combined with mildly seasoned tomatoes, then sprinkled with Parmesan cheese and bakes."

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

16 plum tomatoes
2 cups cubed crustless French bread (1/2 inch cubes)
1 tablespoon olive or canola oil
1 tablespoon sugar
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup thinly sliced fresh basil leaves
3 tablespoons shredded Parmesan cheese

Directions

Peel tomatoes and cut into 1/2-in. cubes; drain. In a large nonstick skillet, cook bread in oil over medium heat for 5-7 minutes or until lightly browned. Add the tomatoes, sugar and garlic; cook and stir for 5 minutes. Stir in the salt, pepper and basil. Pour into a 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly.

Footnotes

Nutritional Analysis: One serving (2/3 cup) equals 103 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 325 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.