Scalloped Tomatoes And Artichokes - cooking recipe

Ingredients

2 1/2 slices white bread, trimmed of crusts and cut into 3/4 inch cubes
2 (16 ounce) cans Italian plum tomatoes, undrained
1.5 (10 ounce) packages frozen artichoke hearts, thawed, drained and quartered
1/2 cup finely chopped onion
1/4 cup butter (1/2 stick)
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon fresh ground pepper
2 slices white bread, buttered and cubed
2/3 cup freshly grated parmesan cheese (about 2 oz.)

Preparation

Preheat oven to 350 degrees.
Place unbuttered bread cubes on cookie sheet and bake until dry, about 10 minutes.
Transfer dry cubes to large bowl and increase oven temperature to 400 degrees.
Butter 11x7-inch baking dish.
Add tomatoes, artichokes and onion to dry bread cubes.
Melt butter in heavy large saucepan over low heat; add flour,mustard,salt,basil,thyme and pepper and stir 1 minute.
Add tomato mixture and stir to combine thoroughly.
Pour into prepared baking dish.
(Can be prepared 1 day ahead; cover and refrigerate.).
Sprinkle buttered bread cubes over tomatoes and top with parmesan cheese.
Bake until bubbling and top is golden brown, about 30 minutes.
Serve hot.