Scalloped tomatoes
Preheat the oven to 350 degrees.
Heat 3 tablespoons of the olive oil in a large (12-inch) sauté 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 evenly 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- to 8-cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
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Serving Size: 1 Serving (1511g) | ||
Recipe Makes: Servings | ||
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Calories: 536 | ||
Calories from Fat: 211 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 70.4mg | 22 % | |
Sodium 1230.4mg | 42 % | |
Potassium 320.9mg | 8 % | |
Total Carbohydrate 51.6g | 15 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 48.1g | ||
Protein 33g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 536
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