ESCALLOPED TOMATOES WITH CROUTONS

Escalloped Tomatoes with Croutons image

Provided by Marsha Gardner @mrdick1950

Number Of Ingredients 9

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3 tablespoon(s) olive oil, extra virgin
2 cup(s) french bread, crust removed and cubed
2 1/2 pound(s) plum tomatoes, cut into 1/2-inch dice
3 clove(s) garlic, minced
2 tablespoon(s) sugar
2 teaspoon(s) kosher salt
1 teaspoon(s) freshly ground black pepper
1/2 cup(s) basil leaves, thinly sliced
1 cup(s) parmigiano-reggiano, grated fine

Steps:

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.