Scalloped Tomatoes

Do you have an excess of tomatoes (from your plant or others') this summer? Then, don't think twice about making this Scalloped Tomatoes Recipe! It is delicious, and in my mom's words, "a keeper!"

Ingredients

• Good olive oil
• 2 cups (1/2-inch diced) French bread 
• 16 ripe tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
• 1 Tbsp. minced garlic (3 cloves)
• 2 Tbsp. sugar
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1/2 cup julienned basil leaves, lightly packed
• 1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F.

Heat 3 Tbsp. 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 heat for 5 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 5 minutes. (If your tomatoes are really juicy, add 1 Tbsp. of flour). Off the heat, stir in the basil.

homemade croutons

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and lightly drizzle with olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm. (Also, this is really tasty served on toasted french bread, like bruschetta.)

*If you have extra french bread, cut them into cubes (like before), & heat 3 Tbsp. of olive oil in a large saute pan over medium heat. Add the bread cubes and italian seasoning (remember a little goes a long way) and stir to coat with the oil. Cook over medium heat for 5 minutes, stirring often, until the cubes are evenly browned. Let cool, and enjoy these homemade croutons on your salad or add them to the top of your scalloped tomatoes :) yum!