Scalloped Tomatoes

I know what you're thinking. Scalloped doesn't go with tomatoes, it goes with potatoes.

(I also know all of you are all "what? two posts in a row?" Indeed, friends, it is true.)

In honor of a tomato festival that's happening at Wilson Farm this weekend, I thought it appropriate to post about a recipe I actually made a few weeks ago, but only decided to post tonight. I really shouldn't have waited, though I guess if I didn't wait, some of you might have asked me to share.



This dish, I couldn't share. This one was all mine.



I have never had a dish like this. It was simultaneously fantastic, light, and flavorful. I liked that there weren't too many steps to it, and that it was something that was interchangeable: I ate it with some chicken for dinner, then had it with a poached egg the next morning for breakfast.



Sometimes, I'll get sick of eating the same leftovers day after day until I get rid of them. This was one dish that I actually felt sad about scraping the bottom of the pan and polishing off. I loved, loved, loved this dish. I'm contemplating making an extra one and freezing it for later. I loved how the basil stood out and made an appearance, complimenting the tomatoes perfectly (basil and tomatoes just work together, anyway). Best of all, I loved how I could eat it for days and it would just get better with each meal.



Do not wait. Do not pass go until you have cooked this dish. You will absolutely not be sorry.

Scalloped Tomatoes with Croutons (recipe found on the Smitten Kitchen website)
3 tbsp. olive oil
2 c. bread from a French-like boule bread, in a 1/2-inch dice, crusts removed-if you have extra, that's okay!
2 1/2 lbs plum tomatoes, cut into 1/2-inch dice
3 cloves garlic, minced (about 1 tbsp.)
2 tbsp. sugar
2 tsp. salt
1 tsp. black pepper
1/2 c. thinly slivered basil leaves, lightly packed
1 c. freshly grated Parmesan cheese

Preheat the oven to 350°F. Heat olive oil in a large skillet over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes until toasty on all sides, roughly about 5 minutes.

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 pan and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.