This was surprisingly delightful. There I was last night in our small town's small market and I noticed organic cherry tomatoes were on sale so I swiped them up and headed home. Um, I paid for them first. Anyway, this is so good! Try it for a light dinner with a steamed artichoke on the side. That's what we did.
Ina Garten calls this "Scalloped Tomatoes" and I love ya Ina, but I'm not sure that name cuts it. This dish is wonderfully bread-y hence our official name: tomato bread. The bread cubes end up a little crisp but nice and chewy too. And when you add the tomatoes, you sprinkle some sugar in which cuts the acid and leaves them the right amount of sweet. This is really simple and really satisfying. Perfect for dinner-- but how great would this be for breakfast with some eggs and a mimosa?
Tomato Bread (from Ina)
2 cups good bread, cubed.
2 or 3 cups fresh tomatoes, diced (I used cherry, but anything will work well)
1/2 cup fresh chopped basil
2 tablespoons sugar
a couple tablespoons olive oil
1 tablespoon chopped garlic
1/2 cup parmesan cheese
Preheat the oven to 350 degrees F.
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.
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. Off the heat, stir in the basil.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.