I heard about this recipe on Smitten Kitchen (shocker) and then saw it pop up in a few other places. I haven’t had the best tomato summer, so I was looking for something to do with less than oh-my-god-this-is-heaven tomatoes. This definitely did the job. The tomato flavor comes through like a punch to the jaw, it’s easy, can be made days in advance and is a generally excellent veggie entree.
We had it 3 times so far….
1. Tomato gratin + green beans with toasted garlic + an insanely delicious salad of arugula, fresh cherries, marcona almonds, shaved parrano and balsamic vinaigrette
The second time I made it, I went too light on the croutons and it was too loose and lacked some substance. Learn from my mistakes.
- 3 Tablespoons olive oil
- 2 cups diced bread, in a 1/2 inch dice with crusts removed (a good french bread works well, but just nothing sour)
- 1 1/2 lb tomatoes, 1/2 inch dice
- 3 cloves garlic, minced
- 2 Tablespoons sugar
- 2 teaspoons Kosher salt
- 1 teaspoon fresh black pepper
- 1/2 Cup fresh slivered basil
- 1 Cup grated Parm
- Preheat oven to 350. Heat oil in large pan over medium high. Add croutons and toast thoroughly.
- Meanwhile, combine tomatoes, garlic, sugar, salt, and pepper in a large bowl. Let sit at least 3 minutes to release some juices
- When croutons are toasted, add tomato mixture and cook, stirring occasionally, for about 5 minutes.
- Remove from heat and stir in basil. Place in casserole dish (it won’t rise, so it can be pretty full) and top with cheese.
- Bake for 35-40 minutes until lightly browned and bubbly.