Saturday, October 6, 2007

Scalloped Tomatoes

  • 3 tablespoons bacon fat
  • 2 cups cubed French bread (1/2-inch cubes)
  • 16 ripe plum tomatoes, cut into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 2 tablespoons sugar
  • Salt and freshly ground black pepper to taste
  • 1/2 cup shredded fresh basil leaves
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons fruity olive oil

1. Preheat the oven to 350F.

2. Heat the bacon fat in a large skillet over medium heat. Add the bread cubes and stir to coat evenly with the fat. Saute until lightly browned all over, 5 to 7 minutes. Add the tomatoes, garlic, and sugar to the pan. Cook, stirring frequently, 5 minutes. Season with salt and pepper, then stir in the basil and remove from the heat.

3. Transfer the tomato mixture to a shallow 1 1/2-quart casserole. Sprinkle the Parmesan over the top and drizzle with the olive oil. Bake until bubbling and lightly browned, 35 to 40 minutes. Serve at once.

Makes 6 servings

from Cold Weather Cooking, p. 17-18

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