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Scalloped Tomatoes with Parmesan and Basil

A comforting and savory dish combining toasted bread, juicy plum tomatoes, fresh basil, and Parmesan cheese, perfect for family dinners or casual gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American, Comfort Food
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Dish
  • 3 tablespoons Good olive oil for cooking
  • 2 tablespoons Good olive oil for drizzling
  • 2 cups Bread cubes from a French boule, 1/2-inch, crusts removed
  • 16 pieces Plum tomatoes, cut into 1/2-inch dice (about 2 1/2 pounds) Choose ripe and firm plum tomatoes
  • 1 tablespoon Minced garlic (about 3 cloves)
  • 2 tablespoons Sugar
  • 2 teaspoons Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • 1/2 cup Basil leaves, cut into julienne strips, lightly packed
  • 1 cup Freshly grated Parmesan cheese

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Warm 3 tablespoons of olive oil in a 12-inch sauté pan over medium heat.
  3. Add the bread cubes, toss well, and cook until browned, about 5 minutes.
  4. In a large bowl, combine the diced tomatoes, minced garlic, sugar, kosher salt, and black pepper.
  5. Once the bread is browned, add the tomato mixture to the pan and cook for 5 minutes, stirring often.
  6. Remove the pan from heat and stir in the basil.
  7. Spoon the mixture into a shallow baking dish, scatter Parmesan on top, and drizzle with the remaining olive oil.
Baking
  1. Bake in the preheated oven for 35 to 40 minutes or until the top is browned and the tomatoes are bubbling.
  2. Let the dish rest for a few minutes before serving.
Serving
  1. Serve hot or warm, pairing with your choice of roasted meats or a salad.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze for up to 2 months, though the texture may soften upon thawing. Reheat in a skillet or microwave.