Friday, September 14, 2012

Scalloped Tomatoes

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
16 ripe plum 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
  1. Preheat the oven to 350 degrees.
  2. Place 2 T. of the olive oil in a large, nonstick skillet.
  3. Add the bread cubes and stir to coat.
  4. Saute over medium heat for 5 to 7 minutes, or until the bread is lightly browned.
  5. Add the tomatoes and garlic to the bread.  
  6. Sprinkle with the sugar.
  7. Cook stirring frequently, for 5 minutes.
  8. Season with salt and pepper, then stir in basil and remove from heat.
  9. Transfer the tomato mixture to a 1 1/2 quart casserole.
  10. Sprinkle the Parmesan over the top and drizzle with remaining 2 T. of oil.
  11. Bake until bubbling and lightly browned, 35 to 40 minutes.  Serve at once.