The first time I made this my daughter and her friend Katrina (Hi Katrina!) deemed this a keeper. I even noted on the recipe "wonderful-even Krista and Katrina liked".
4 T. extra-virgin olive oil
2 c. French bread, cut into 1/2 inch cubes
24 ounces tomatoes, cut into 1/2 inch cubes
2 cloves garlic, minced
1 T. sugar
salt and pepper to taste
1/2 c. shredded basil leaves
2 T. Parmesan cheese
- Preheat the oven to 350 degrees.
- Place 2 T. of the olive oil in a large, nonstick skillet.
- Add the bread cubes and stir to coat.
- Sauté over medium heat for 5 to 7 minutes, or until the bread is lightly browned.
- Add the tomatoes and garlic to the bread.
- Sprinkle with the sugar.
- Cook stirring frequently, for 5 minutes.
- Season with salt and pepper, then stir in basil and remove from heat.
- Transfer the tomato mixture to a 1 1/2 quart casserole.
- Sprinkle the Parmesan over the top and drizzle with remaining 2 T. of oil.
- Bake until bubbling and lightly browned, 35 to 40 minutes. Serve at once.
