Ingredients
Good olive oil
2 cups (1/2 inch diced) bread from a French boule (I used Sourdough)
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt (I used 1 teaspoon)
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F.
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.
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. Off the heat, stir in the basil.
Pour the tomato mixture into a shallow baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoon of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot of warm.