Scalloped Tomatoes
Scalloped Tomatoes
Ingredients
-
3 tablespoons good olive oil
-
2 cups (1/2-inch diced) bread crusts removed
-
2 1/2 pounds tomatoes 1/2-inch diced
-
1 tablespoon minced garlic (3 cloves)
-
2 tablespoons sugar
-
2 teaspoons kosher salt
-
1 teaspoon freshly ground black pepper
-
1/2 cup basil leaves, lightly packed
-
1 cup freshly grated Parmesan cheese
Directions
-
Preheat the oven to 350 degrees F.
-
Heat 3 tablespoons of 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. When the bread cubes are done, add the tomato mixture and continue to cook, 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 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.