Escalloped Tomatoes with Croutons

Marsha Gardner


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.

★★★★★ 1 vote


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
2 tsp
kosher salt
1 tsp
freshly ground black pepper
1/2 c
basil leaves, thinly sliced
1 c
parmigiano-reggiano, grated fine


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