Sarah Leah Chase&apos;s Scalloped Tomatoes

3 tablespoons bacon fat (or olive oil)

2 cups (½-inch diced) French bread, preferably a crusty baguette

16 plum tomatoes, cut ½-inch dice, about 2 ½ pounds (use the best tomatoes you can find -- beefsteak will be juicier)

1 tablespoon minced garlic (3 cloves)

2 tablespoons sugar (optional -- we skipped it)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

½ cup julienned basil leaves, lightly packed

1 cup freshly grated Parmesan cheese

Preheat the oven to 350 degrees F.
Heat the bacon fat 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. Add the tomatoes, garlic and sugar to then pan and continue to cook, stirring often, for 5 minutes. Season with salt and pepper, add the basil and remove from the heat.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥘Casserole

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 45m