Summer Scalloped Tomatoes with Croutons

Do you love tomatoes like I do?  Yes?  Okay, then either go to your garden or nearest produce store to get some beautiful tomatoes and make this dish.  It was so simple and it brought out the wonderful sweetness of the tomatoes.  I also thought this was a great recipe to use to make some quick croutons for a salad. This will make a great side dish for a variety of dishes, so try this soon!

Source:  Smells like Home, adapted from Ina Garten

Ingredients:

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

Directions:

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.