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Simple Sides: Scallopped Tomatoes

Tomatoes are bursting from my garden almost faster than I can use them. During the summer months I’m always looking for ways to incorporate them into our meals from breakfast {SKILLET BAKED EGGS} to appetizers {CAPRESE SALAD ON ON A STICK} to everything in between. This is a super simple side dish that takes advantage of cherry and/or roma tomatoes. To be honest I like it so much I’d even eat it on it’s own but it pairs beautifully with fish and meat dishes. Scallopped Tomatoes, Adapted from Ina Garten
What you’ll need:
3 tablespoons extra virgin olive oil
2 cups crusty bread – cubed
2 1/2 pounds fresh roma/cherry tomatoes – diced
3 cloves garlic – minced
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup  fresh basil leaves, lightly packed – roughly chopped
1 cup Parmesan cheese – grated

What to do:
1. Preheat the oven to 350 degrees.

2. Heat olive oil in a large saute pan over medium heat. Add bread cubes. Stir to coat with oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

3. WHILE the bread is cooking, combine: tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are browned, add  tomato mixture and continue to cook, stirring often, for 5 minutes. Remove pan from heat, add basil. Mix to combine.

4. Pour tomato mixture into a shallow {6-8 cup} oven proof baking dish. Sprinkle Parmesan cheese on top. Bake for 35 to 40 minutes OR until the top is browned and the tomatoes are bubbly.

Pair it up with one of these 20 Easy-to-Eat Summer Recipes at your next party!

 

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