This recipe and photo is from Phoebebites.com
With garden produce about to become readily available – this is a terrific spring summer dish fresh from you backyard. It’s delicious! I recommend using parmesan you have grated freshly yourself, rather than the powdery stuff you can buy in the grocery store.
Scalloped Tomatoes
Adapted from Ina Garten via the Barefoot Contessa on the Food Network
•Olive oil, 2 tablespoons plus more for drizzling at the end
•Crusty bread, cut into 1/2-inch dice, 1 1/2 cups
•Tomatoes, 8 medium, cut into 1/2-inch dice
•Garlic, 2 cloves, minced
•Sugar, 1 tablespoon
•Salt, 1 teaspoon
•Pepper, 1/2 teaspoon
•Basil, julienned, 1/4 cup lightly packed
•Parmesan, grated, 1/2 cup
Preheat oven to 350 degrees F.
Heat olive oil in a large saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for five 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 five minutes. Off the heat, stir in the basil.
Pour the tomato mixture into a shallow baking dish (I used my ceramic pie dish). Sprinkle evenly with Parmesan cheese and drizzle with some olive oil on top. Bake for 40 minutes or until top is browned and the tomatoes are bubbly.
