Scalloped Tomatoes (Barefoot Contessa)

1. 1

   Preheat the oven to 350 degrees F.

2. 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. 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. 4

   Off the heat, stir in the basil.

5. 5

   Pour the tomato mixture into a shallow (6 to 8 cup) baking dish.

6. 6

   Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil.

7. 7

   Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.