Scalloped Tomatoes With Parmesan |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Use fresh tomatoes, rather than canned for this most comforting hot vegetable side dish. From Sarah Leah Chase's Cold-Weather Cooking. 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 |
Directions:
1. Preheat oven to 350F/180°C.
2. 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.
3. 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.
4. Transfer tomato mixture to a shallow 1 1/2 quart casserole dish. Sprinkle with the parmesan and drizzle with the olive oil.
5. Bake 35-40 minutes, until bubbly and lightly browned.
6. Serve and enjoy!
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