SCALLOPED TOMATOES WITH PARMESAN

Scalloped Tomatoes With Parmesan image

Use fresh tomatoes, rather than canned for this most comforting hot vegetable side dish. From Sarah Leah Chase's Cold-Weather Cooking.

Provided by CulinaryQueen

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons bacon fat
2 cups French bread (cut into 1/2 inch cubes)
16 plum tomatoes (cut into 1/2 inch cubes)
2 garlic cloves, minced
2 tablespoons sugar
salt and pepper, to taste
1/2 cup basil leaves, shredded
1 cup parmesan cheese, grated
2 tablespoons olive oil

Steps:

Preheat oven to 350F/180°C.
Heat bacon fat in large heavy skillet over medium heat. Add bread cubes and stir to coat evenly. Saute until lightly browned all over, about 5-7 minutes.
Add the tomatoes, garlic and sugar to the pan. Cook, stirring frequently, about 5 minutes. Season with salt and pepper, tben stir in the basil and remove from heat.
Transfer tomato mixture to a shallow 1 1/2 quart casserole dish. Sprinkle with the parmesan and drizzle with the olive oil.
Bake 35-40 minutes, until bubbly and lightly browned.
Serve and enjoy!

Nutrition Facts : Calories 278, Fat 10.9, SaturatedFat 3.9, Cholesterol 14.7, Sodium 523.5, Carbohydrate 34.1, Fiber 3.6, Sugar 8.8, Protein 11.9

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