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

How to Make Escalloped Tomatoes with Croutons

Step-by-Step

  1. Preheat 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.
  2. Meanwhile, 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.
  3. Remove 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.
  4. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.

Printable Recipe Card

About Escalloped Tomatoes with Croutons

Dietary Needs: Vegetarian



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