A nice brunch dish, via Smitten Kitchen.
- 3 tablespoons olive oil
- 2 cups bread from a French boule, in a 1/2-inch dice, crusts removed [I just used some homemade sourdough I had, and was too lazy to remove the crusts, which worked just fine!]
- 2 1/2 pounds
plumwhatever good tomatoes you’ve got, cut into 1/2-inch dice
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons sugar
- 2 teaspoons Kosher salt (read this)
- 1 teaspoon freshly ground black pepper
- 1/2 cup thinly slivered basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
- 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.