Scalloped Tomatoes

This Barefoot Bloggers selection, brought to us by Josie of Pink Parsley Catering, was a wonderful combination of flavors—tomatoes, garlic, basil, and cheese. It was surprisingly easy to prepare, and it smelled like an Italian kitchen as it baked in the oven. I was a bit disappointed with how soggy it was—not sure if the bread hadn’t toasted enough or if the tomatoes were just extra juicy. Perhaps it would have been better if the bread wasn’t as fresh. We still enjoyed it, nevertheless.

Source: Scalloped Tomatoes, Barefoot Contessa

Ingredients
Good olive oil
2 cups (½-inch diced) bread from a French boule, crusts removed
16 plum tomatoes, cut ½-inch dice (about 2 ½ pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Directions
Preheat the oven to 350 degrees F.

Heat 3 tablespoons of olive oil in a large (12 inch) sauté 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.

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.

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.