Another quick, simple summer dish I did earlier in the week. Quite good, too, and pretty simple, all things considered. Also, cheap. Except for the bread and cheese, you should be able to get the vast majority of this from a garden, or your pantry.
- 3 T olive oil
- 1/3 loaf of bread chopped into .5 inch cubes (I used roasted garlic bread, because I ❤ garlic)
- 2.5 lbs grape or cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 T sugar
- 1 t salt
- 1 t pepper
- .5 c basil leaves, torn
- .5 c shredded parmesan cheese
Preheat your oven to 350 (my oven runs hot, so it went to 325). Heat your olive oil in a skillet over medium high heat, and chop your bread while it heats. As soon as the skillet is heated, add your bread and mix so that it’s coated thoroughly with oil. Stir frequently and cook, until your bread is fairly crispy on all sides (5 mins). While this is happening, half your tomatoes and mince your garlic, and combine with the sugar, salt and pepper. As soon as the bread is ready, add your tomato mixture to the skillet and stir and cook for another five minutes. Remove it from the heat, and stir in your basil. Pour the mixture into a shallow baking dish, and cover with parmesan. Bake for about 35 minutes, until the top is goldenish. Let cool, because tomato juices are REALLY hot. And then, enjoy!