Scalloped Tomatoes with Croutons

By á-29897

4 servings
Calories 380 Calories from Fat 150

Total Fat 17g 26%
Saturated Fat 5g 25%
Trans Fat
Cholesterol 20mg 7%
Sodium 1060mg 44%
Potassium 510mg 15%
Total Carbohydrate 48g 16%
Dietary Fiber 3g 12%
Sugars 36g
Protein 12g

Ingredients

• 3 tablespoons olive oil (reduced from original)
• 2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I went closer to 3 cups, after buying a loaf of very puffy Italian bread by accident)
• 2 1/2 pounds plum whatever good tomatoes you’ve got, cut into 1/2-inch dice
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 tablespoons sugar
• 2 teaspoons Kosher salt (read this) maybe less
• 1 teaspoon freshly ground black pepper
• 1/2 cup thinly slivered basil leaves, lightly packed
• 1 cup freshly grated Parmesan cheese

Details

Servings 4
Adapted from smittenkitchen.com

Preparation

Step 1

Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.

Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.