Scalloped Tomatoes with Croutons

By toobze

Ingredients

• Good olive oil
• 2 cups (1/2-inch diced) bread from a French boule, crusts removed
• 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
• 1 onion, thinly sliced
• 1 tablespoon minced garlic (3 cloves)
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 cup freshly grated Parmesan cheese

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, saute the onion in a little oil. Combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the onion and the tomato mixture and cook them together, stirring frequently, for 5 minutes. Generously butter a shallow (6 to 8 cup) baking dish. Pour the mixture into the baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly.