Scalloped Tomatoes

I saw this recipe on a recent episode of Barefoot Contessa.  Both Kevin and I are big fans of the Tomato, Basil, and Onion salads during the summer, so this seemed to be a natural.  This dish was fast and easy.  I made it with breaded and fried steaks with Sun-Dried Tomato Polenta.

This will be a definite keeper.  I halved the recipe for the two of us.  I think the sugar in this dish really reduces the acidity of the tomatoes.

Scalloped Tomatoes
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

1.  Preheat the oven to 350F.

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.