Ina Garten’s Scalloped Tomatoes

Megan’s garden, started before the Covid lockdown, but expanded substantially since then, has been a boon to us in providing, among other things, a bounty of really good, flavorful tomatoes.  This is one of my favorite things to do with those tomatoes.

Servings: 6-8

Ingredients:

• 3 T. good olive oil, divided

• 1 C. good dense bread, cubed into ½ inch dice

• 8 plum tomatoes, cut into ½ inch dice

• 1-2 cloves  garlic, minced

• 1 T. sugar

• 1 t. salt

• ½ t. pepper

• ¼ C. julienned basil leaved

• ½ - 1 C. grated Parmesan cheese

Instructions:

1.  Preheat oven to 350 degrees.

2.  Heat 2 T. olive oil in a large sauté pan over medium heat.  Add bread and stir to coat with oil.  Cook for 5 minutes, stirring often, until the cubes are browned.

3.  In the meantime, combine the tomatoes, garlic, sugar, salt and pepper in a large bowl.  When bread cubes are done, add the tomato mixture to the bread and continue to cook, stirring often, for 5 minutes. Remove from heat, stir in the basil.

4.  Pour the tomato mixture into a shallow baking dish.  Sprinkle evenly with Parmesan cheese and drizzle with 1 T. olive oil.  Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly.  Serve hot or warm.