Scalloped Tomatoes With Croutons
Photo © Deb Perelman
- 3 tablespoons olive oil (reduced from original)
- 2 cups bread from a French boule, in a 1/2-inch dice, crusts removed
- 2 1/2 pounds plum whatever good tomatoes you’ve got, cut into 1/2-inch dice
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons sugar
- 2 teaspoons Kosher salt (read this)
- 1 teaspoon freshly ground black pepper
- 1/2 cup thinly slivered basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese
- This recipe is vegetarian
- Produce
- Basil, lightly packed leaves (1/2 cup)
- Garlic (3 cloves)
- Plum whatever good tomatoes you’ve got (2 1/2 pounds)
- Cooking & Baking
- Black pepper, freshly ground (1 teaspoon)
- Kosher salt (2 teaspoons)
- Olive oil (3 tablespoons)
- Sugar (2 tablespoons)
- Bread & Baked Goods
- Bread from a french boule (2 cups)
- Dairy
- Parmesan cheese (1 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published July 18, 2010 (2 years ago).
221 people saved this recipe.
