Prep time: 20 min
Ready in: 55 min
Serves: 6
Ingredients:
5 T. olive oil
2 c. bread from a French boule- crusts removed, diced into 1/2" cubes
16 plum tomatoes- diced into 1/2" pieces
1 T. garlic- minced
2 T. sugar
2 tsp. kosher salt
1 tsp. pepper
1/2 c. basil leaves- julienned, lightly packed
16 plum tomatoes- diced into 1/2" pieces
1 T. garlic- minced
2 T. sugar
2 tsp. kosher salt
1 tsp. pepper
1/2 c. basil leaves- julienned, lightly packed
1 c. Parmesan cheese- freshly grated
Directions:
- Preheat oven to 350
- Heat 3 T. olive oil in a large sauté pan over medium heat
- Add bread cubes and stir to coat with oil
- Cook over medium to medium-high heat, stirring often, until cubes are evenly browned, about 5 min
- Meanwhile, combine tomatoes, garlic, sugar, salt, and pepper in a large bowl
- When bread cubes are done, add tomato mixture and continue to cook, stirring often, for 5 min
- Turn off heat and stir in basil
- Pour tomato mixture into a shallow baking dish
- Sprinkle Parmesan cheese evenly over the top, and drizzle with remaining olive oil
- Bake until top is browned and tomatoes are bubbly, 35- 40 min
- Serve hot or warm
*Jen found recipe here
Directions:
- Preheat oven to 350
- Heat 3 T. olive oil in a large sauté pan over medium heat
- Add bread cubes and stir to coat with oil
- Cook over medium to medium-high heat, stirring often, until cubes are evenly browned, about 5 min
- Meanwhile, combine tomatoes, garlic, sugar, salt, and pepper in a large bowl
- When bread cubes are done, add tomato mixture and continue to cook, stirring often, for 5 min
- Turn off heat and stir in basil
- Pour tomato mixture into a shallow baking dish
- Sprinkle Parmesan cheese evenly over the top, and drizzle with remaining olive oil
- Bake until top is browned and tomatoes are bubbly, 35- 40 min
- Serve hot or warm
*Jen found recipe here
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