Saturday, August 7, 2010
Summer Scalloped Tomatoes with Croutons
Source: Smells like Home, adapted from Ina Garten
2-3 tbsp Good olive oil
3 cups (1/2-inch diced) bread from a French boule or baguette
2 lbs tomatoes, local if you can find them
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1/3 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F.
Heat olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.