Scalloped Tomatoes (Ina Garten) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
good olive oil |
2 cups (1/2-inch diced) bread from a french boule, crusts removed |
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds) |
1 tablespoon minced garlic (3 cloves) |
2 tablespoons sugar |
2 teaspoons kosher salt |
1 teaspoon freshly ground black pepper |
1/2 cup julienned basil leaves, lightly packed |
1 cup freshly grated parmesan cheese |
Directions:
1. Preheat the oven to 350 degrees F.
2. 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.
3. Meanwhile, combine the tomatoes, 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.
4. 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 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
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