Scalloped Tomatoes with Basil

By McLean

Ingredients

• 16 plum tomatoes
• 2 cups cubed crustless French bread (1/2-inch cubes)
• 1 tablespoon olive oil
• 1 tablespoon sugar
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup thinly sliced fresh basil leaves
• 3 tablespoons shredded Parmesan cheese

Preparation

Step 1

Peel tomatoes and cut into 1/2-inch cubes; drain. In a large nonstick skillet, cook bread in oil over medium heat for 5 to 7 minutes or until lightly browned. Add the tomatoes, sugar and garlic; cook and stir for 5 minutes. Stir in the salt, pepper and basil. Pour into a 1 1/2 quart baking dish. Sprinkle with cheese.

Bake, uncovered, at 350 degrees for 35 to 40 minutes or until bubbly.