Scalloped Tomatoes (Barefoot Contessa)

FANTASTIC! A great side dish for just about any meal. Save this recipe for when your tomatoes in the garden are ripe and luscious! (or if you have a Farmer's Market, get them from there). First made this in 2009, and have used large cherry tomatoes instead of plum tomatoes and they were great too...good tomatoes for this are a MUST! I have also added about 1/2 cup Gruyere cheese along with the 1 cup of parmesan on the top for a real cheesy treat! Any rustic bread will do, but make sure you cut it in the 1/2 inch dice. Also, use fresh Parmesan cheese, it really makes a difference. It's VERY important to get it into the oven as soon as possible, else it may end up a bit soggy. This is adapted from Barefoot Contessa; Episode Farm Stand Food.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 5  tablespoons olive oil (good quality)
• 2  cups  bread (a good crusty Sour Dough)
• 16  plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
• 3  garlic cloves, minced
• 2  teaspoons sugar
• 2  teaspoons kosher salt
• 1  teaspoon fresh ground black pepper
• 1⁄2 cup basil leaves, julienned, lightly packed
• 1  cup parmesan cheese, freshly grated

Directions

1. Preheat the oven to 350 degrees F.
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.
4. Off the heat, stir in the basil.
5. Pour the tomato mixture into a shallow (6 to 8 cup) baking dish.
6. Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil.
7. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.