I started a new job last week which I'm super excited about! I have a long commute - about 3 hours total a day - so I plan to try and cook and prepare as much as I can for the week on Sundays. I figure with some organization I should still be able to easily have healthy home cooked meals, and have time to exercise on week nights too. Anyway, I just wanted to share my news. :)
I made this in the summer when we had an abundance of amazing tomatoes from our CSA. I know tomatoes aren't in season now but I think it'd still be delicious, and would be a great addition to a big family meal. Or something comforting and warm to eat at home. The garlic, basil and Parmesan cheese make this tomato bread dish into something really flavourful. I found it quite rich and strong tasting, which was great, but it's definitely best eaten alongside something else like a salad.
If this sounds good, you might also like:
Tomato Corn Pie
Tarragon Pecan Asparagus
Scalloped Tomatoes with Croutons
Adapted from Smitten Kitchen who adapted from Ina Garten
3 tablespoons olive oil
4 slices whole grain bread (I used Silver Hills), cut into 1/2" pieces
2 1/2 pounds tomatoes, cut into 1/2-inch dice
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons sugar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.
Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.