Categories: Vegetable

Ingredients

• 5 T. good olive oil, divided
• 2 cups (1/2-inch) diced bread from a round rustic bread, crust removed
• 3 lbs. plum tomatoes, 1/2-inch diced (14-16 tomatoes)
• 1 T. minced garlic
• 2 T. sugar
• 2 tsp. kosher salt
• 1 tsp. black pepper
• 1/2 cup julienned fresh basil leaves, lightly packed
• 1 cup freshly grated Parmesan cheese

Directions

1. Preheat the oven to 350 degrees

2. Heat 3 T. of the olive oil in a large (12-inch) saute pan over medium-high heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, intil the cubes are evenly browned.

3. Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. Add the tomato mixture to the bread cubes and continue to cook over medium-high heat, stirring often, for 5 minutes. Off the heat, stir in the basil.

4. Pour the tomato mixture into a shallow (6-8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle withthe remaining 2 T. of olive oil. Bake for35-40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

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