Ingredients
- Good olive oil
- 2 cups (1/2-inch diced) bread from a French boule, crusts removed
- 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon 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 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.
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. Off the heat, stir in the basil.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
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By twoday123_13012905
on February 01, 2012
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I live 14 miles from a small town in rural America and they don't always have the ingredients I would like to use. I wanted to make this recipe the minute I saw it on TV and couldn't wait to shop out of town, so I used spinach for color instead of the fresh basil and dried basil to taste. I also added just a little feta since I had it. My picky husband who likes only meat and potatoes loved it. He wants it again! How delicious is that!!
By jane_charland_1...
St George, VT
on January 30, 2012
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Easy and delicious! Don't change a thing!!!
By Sarahje
Denver, CO
on January 30, 2012
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This was a nice side that could also serve as a lovely appetizer. The sugar and salt were definitely a nice touch to brighten up the taste of the tomatoes. I added feta as I had some on hand and felt it would be a nice addition. It really added a nice touch. I would probably add more basil next time as I love the herb and felt there could have been more. I did leave the crusts on the loaf I bought for the dish as I was not sure of the benefit of removing them. I agree with some other reviews that the bread was a bit gummy. Maybe more bread next time to sop up the juices? I would make it again.
Read all 118 reviews