Basil Scalloped Tomatoes and Croutons

  • 2 tablespoons olive oil
  • 3 slices bread or french bread, chopped into 1/2-inch croutons or 2 cups of croutons
  • 2 1/2 pounds tomatoes, diced
  • 1-2 cloves garlic, minced
  • 2 tablespoons sugar
  • 1-2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup thinly slivered basil leaves, lightly packed
  • 1/2 cup Parmesan cheese

Directions: Preheat the oven to 350°F. Heat olive oil in a large skillet over medium-high heat. Add the bread cubes and mix well with oil so that they are evenly coated. Cook bread, stirring frequently, until crisp on all sides for about 5 mins.While the bread is toasting, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are crisp, add the tomato mixture to the skillet, stirring frequently for 5 minutes. Remove from heat and stir in the basil. Pour into a 1.5 qrt/1.4 litre shallow baking dish and top with Parmesan cheese. Bake for 35 minutes until the top is golden. Allow to cool for at least 10 minutes before serving as the tomatoes are VERY hot! Serves 2-4.

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