Scalloped Tomatoes

Scalloped Tomatoes was chosen by Jose at Pink Parsley Catering for this month's dish at the Barefoot Bloggers. This was from Ina's Farm Stand Food episode, I missed the show, but will look for a repeat of it. How does Ina do it? This is another great recipe! I am still tasting it (and loving it) and I finished dinner 2 hours ago. I was able to use basil from my garden, but my tomatoes are not ready to pick yet.


Preheat the oven to 350 degrees. 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.


Meawhile, combine the tomatoe, 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 3 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Ingredients

• olive oil
• 2 cups (1/2 inch diced) bread from a french boule, crusts removed
• 16 plum tomaotes, cut 1/2 inch dice (about 2 1/2 pounds)
• 1 tablespoon minced garlic (3 cloves)
• 2 tablespoon sugar
• 2 tasponns kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup julienned basil leaves. lightly packed
• 1 cup freshly grated Parmesan cheese