Scalloped Tomatoes

By norsegal8

Ingredients

• 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 (14 to 16 tomatoes)
• 1 tablespoon minced garlic (3 cloves)
• 2 tablespoons sugar
• 2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves, lightly packed
• 1 cup freshly grated Parmesan cheese

Details

Servings 6
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350 degrees. Heat 3 tablespoons olive oil in a large (12-inch) 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 evenly browned. Meanwhile, combine the tomatoes, garlic, sugar, salt and pepper in a large bowl. Add the tomatoes 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 olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm. Makes 6 servings.