Escalloped Tomatoes with Croutons
3 Tbspolive oil, extra virgin
2 cfrench bread, crust removed and cubed
2 1/2 lbplum tomatoes, cut into 1/2-inch dice
3 clovegarlic, minced
2 tspkosher salt
1 tspfreshly ground black pepper
1/2 cbasil leaves, thinly sliced
1 cparmigiano-reggiano, grated fine
How to Make Escalloped Tomatoes with Croutons
- 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.
- 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.
- 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.
- Serve hot or warm with a big green salad, a bean salad and/or a poached egg.