So, it’s been awhile. Not only have I been too busy to post recipes here, but even sadder, I’ve been too busy to cook anything of interest. That is, until last night, when a school-related potluck *finally* gave me the chance to get reacquainted with my kitchen.
I had made SK’s scalloped tomatoes a couple times before last night, but never to such an enthusiastic reception. No less than three people asked for the recipe on the spot. As SK says, if you even have any leftovers, the tomatoes are delicious the next morning with eggs and toast.
Scalloped Tomatoes (adapted slightly from Smitten Kitchen’s Scalloped Tomatoes with Croutons)
3 tablespoons olive oil
2 1/2 cups bread, crusts removed, diced
2 1/2 pounds tomatoes, diced
3 garlic cloves, minced
2 tablespoons sugar
2 teaspoons salt
1/2 cup slivered fresh basil
1/3 cup Parmesan cheese
Preheat your oven to 350 degrees Fahrenheit. Heat the oil in a large pan over medium-high heat and add the bread, stirring until evenly coated with oil. Cook for 4-5 minutes–stirring frequently–until the bread is toasted.
Combine the tomatoes, garlic, salt, and sugar in a large bowl. Once the bread is toasted, add the tomato mixture to the pan, turn the heat down to medium, and cook for 5-6 minutes, stirring frequently. Remove the pan from the heat, stir in the basil, and transfer the contents of the pan to an oven-safe casserole or baking dish. Sprinkle the cheese on top and bake for 35 minutes, until the sides are bubbling and the top is slightly browned. Enjoy!