Scalloped Tomatoes (Barefoot Contessa) - cooking recipe

Ingredients

5 tablespoons olive oil (good quality)
2 cups bread (a good crusty Sour Dough)
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
3 garlic cloves, minced
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/2 cup basil leaves, julienned, lightly packed
1 cup parmesan cheese, freshly grated

Preparation

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 the remaining 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.