Scalloped Tomatoes with Croutons

A nice brunch dish, via Smitten Kitchen.

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  • 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 plum whatever 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
  1. 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.
  2. Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl.
  3. 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.
  4. 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.
  5. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.
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