Saturday, August 14, 2010

Scalloped Tomatoes with Croutons

Yum! Nom nom nom. Uh, from: Smitten Kitchen

Mmm... you should go make this right now. I'd let you try some of mine, except that a) it's almost gone already, and b) I don't want to share this one. I want it all to myself. Because it's.... nom nom nom... so...nom nom...delicious.

Yum.

Oh, sorry... the recipe:

3 tablespoons olive oil
2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I used baguette and left the crust on and it was totally fine)
2 1/2 pounds whatever good tomatoes you’ve got, cut into 1/2-inch dice (I used a combination of heirloom, regular old CSA toms, and a few plum toms from my garden)
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons sugar
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Preheat the oven to 350°F. Heat 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.

Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese (I did it all in an oven-safe saute pan so I didn't have to dirty an extra dish). Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.

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