Monday, March 28, 2011

Scalloped Tomatoes

Ok, so I do not like tomatoes! When I tried these, however, I decided to rethink my feelings about them. This is such an easy recipe and is absolutely delicious! It's a great side to any meal or even by itself with a big salad. I know I keep posting recipes from Ina Garten aka The Barefoot Contessa, but most of my favorite recipes are from her! Bon appetite!

Cook Time:
 35 min
6 servings

                Good olive oil
                2 cups (1/2-inch diced) bread from a French boule, crusts removed
                16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
                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 cup freshly grated Parmesan cheese

Preheat the oven to 350 degrees F.
Heat 3 tablespoons of 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 and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

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