escalloped tomatoes with croutons
This casserole should really only be made in summer when tomatoes are at their prime and you are able to pick fresh basil from your herb garden.
prep time
cook time
method
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yield
6-8 serving(s)
Ingredients
- 3 tablespoons olive oil, extra virgin
- 2 cups french bread, crust removed and cubed
- 2 1/2 pounds plum tomatoes, cut into 1/2-inch dice
- 3 cloves garlic, minced
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup basil leaves, thinly sliced
- 1 cup parmigiano-reggiano, grated fine
How To Make escalloped tomatoes with croutons
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Step 1Preheat 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.
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Step 2Meanwhile, 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.
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Step 3Remove 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.
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Step 4Serve hot or warm with a big green salad, a bean salad and/or a poached egg.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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