SCALLOPED TOMATOES AND ARTICHOKES

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Scalloped Tomatoes and Artichokes image

Make this dish a day ahead, refrigerate, and bake just before you're ready to eat This would be great with a fresh fruit salad and baked ham. Originally from a December 1989 Bon Appetit in their "Great Cook/Great Party" section.

Provided by Leslie in Texas

Categories     Vegetable

Time 1h11m

Yield 12 serving(s)

Number Of Ingredients 13

2 1/2 slices white bread, trimmed of crusts and cut into 3/4 inch cubes
2 (16 ounce) cans Italian plum tomatoes, undrained
1.5 (10 ounce) packages frozen artichoke hearts, thawed, drained and quartered
1/2 cup finely chopped onion
1/4 cup butter (1/2 stick)
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon fresh ground pepper
2 slices white bread, buttered and cubed
2/3 cup freshly grated parmesan cheese (about 2 oz.)

Steps:

  • Preheat oven to 350 degrees.
  • Place unbuttered bread cubes on cookie sheet and bake until dry, about 10 minutes.
  • Transfer dry cubes to large bowl and increase oven temperature to 400 degrees.
  • Butter 11x7-inch baking dish.
  • Add tomatoes, artichokes and onion to dry bread cubes.
  • Melt butter in heavy large saucepan over low heat; add flour,mustard,salt,basil,thyme and pepper and stir 1 minute.
  • Add tomato mixture and stir to combine thoroughly.
  • Pour into prepared baking dish.
  • (Can be prepared 1 day ahead; cover and refrigerate.).
  • Sprinkle buttered bread cubes over tomatoes and top with parmesan cheese.
  • Bake until bubbling and top is golden brown, about 30 minutes.
  • Serve hot.

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