Monday, November 1, 2010

And the Winner Is....

Congrats to Audrey, the winner of our Barefood Contessa cookbook, How Easy is That? Thanks to all who joined in. We're working on some other giveaways, so hopefully we'll be able to announce those soon.

In the meantime, on Meatless Monday, we'll leave you with this recipe from Ina Garten's book. I have made five of her recipes this point and every single one was a winner so you might want to pick the book up on your own or maybe put it on your holiday wish list. This recipe even works well with tomatoes that are off season for those of you who live outside California and basically avoid tomatoes except for about two months at the end of the summer.

Scalloped Tomatoes
serves 6 or 8


5 tablespoons good olive oil, divided
2 cups (1/2-inch) diced bread from a round rustic bread, crusts removed
3 pounds plum tomatoes 1/2-inch diced, about 14-16 tomatoes
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground pepper
1/2 cup julienned fresh basil leaves, lightly packed
1 cup grated Parmesan

Heat oven to 350 degrees.

Heat 3 tablespoons of the olive oil in a large saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are even browned.

Meanwhile combine the tomatoes, garlic, sugar, salt and pepper in a large bowl. Add the tomato mixture to the bread cubes and continue to cook over medium high heat, stirring often, for 5 minutes. Off the heat, stir in the basil.

Pour the tomato mixture into a shallow (6-8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle in the remaining 2 tablespoons of olive oil. Bake for 35-40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

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