Escalloped Tomatoes with Croutons

1
Marsha Gardner

By
@mrdick1950

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8

Ingredients

3 Tbsp
olive oil, extra virgin
2 c
french bread, crust removed and cubed
2 1/2 lb
plum tomatoes, cut into 1/2-inch dice
3 clove
garlic, minced
2 Tbsp
sugar
2 tsp
kosher salt
1 tsp
freshly ground black pepper
1/2 c
basil leaves, thinly sliced
1 c
parmigiano-reggiano, grated fine

Step-By-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.
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.
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.
4Serve hot or warm with a big green salad, a bean salad and/or a poached egg.

About Escalloped Tomatoes with Croutons

Course/Dish: Vegetables, Side Casseroles
Dietary Needs: Vegetarian