Scalloped Tomatoes (Barefoot Contessa)

• 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

1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. Off the heat, stir in the basil.
5. Pour the tomato mixture into a shallow (6 to 8 cup) baking dish.
6. Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil.
7. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

olive oil, bread, tomatoes, garlic, sugar, kosher salt, fresh ground black pepper, basil, parmesan cheese

Taken from www.food.com/recipe/scalloped-tomatoes-barefoot-contessa-421331 (may not work)