Friday, October 1, 2010

Scalloped Tomatoes with Croutons

3 tbsps olive oil
3 cups cubed bread + 1 additional slice, separated.
2 ½ lbs plum or whatever good tomatoes you’ve got, peeled, cut into 1-inch dice,
2 large cloves garlic, minced (about 1 tbsp)
2 tsps sugar
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup thinly slivered basil leaves, or your herb of preference
1 cup grated Parmesan cheese

Preheat the oven to 350°F. The dish can be a little soupy if the tomatoes are very juicy so if you’d rather avoid that, combine tomatoes and salt in a colander to drain.

Heat 2 tbsps olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes. Remove toasted cubes from the pan and add to a shallow 8-cup baking dish.

Add remaining 1 tbsp of oil and garlic to the pan and sauté garlic until golden. Add tomatoes and sugar, and cook stirring frequently, for 5 minutes, to cook down some of the juices. Add one slice of un-toasted bread (cubed), and let that bread mush into the tomato juices to thicken. Remove from heat, and stir in the basil. Pour the tomato mixture into the baking dish with the toasted bread and stir to combine. Top with Parmesan cheese and bake 30 to 35 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm...leftovers are amazing with a poached egg on top.

Created for Quest by Chris at:

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