ESCALLOPED TOMATOES WITH CROUTONS

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Escalloped Tomatoes with Croutons image

This casserole should really only be made in summer when tomatoes are at their prime and you are able to pick fresh basil from your herb garden.

Provided by Marsha Gardner @mrdick1950

Categories     Vegetables

Number Of Ingredients 9

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.

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