Scalloped Tomatoes (barefoot Contessa)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 5 tablespoons olive oil (good quality)
• 2 cups bread (a good crusty sour dough)
• 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
• 3 garlic cloves, minced
• 2 teaspoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1/2 cup basil leaves, julienned, lightly packed
• 1 cup parmesan cheese, freshly grated

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 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.
• 3 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.
• 4 off the heat, stir in the basil.
• 5 pour the tomato mixture into a shallow (6 to 8 cup) baking dish.
• 6 sprinkle evenly with the parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil.
• 7 bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. serve hot or warm.