Scalloped Tomatoes

Olive oil
2 cups of cubed bread,
1 ½ pounds of tomatoes, cubed
3 garlic cloves, minced garlic
2 tablespoons of sugar
2 teaspoons of salt
1 teaspoon of freshly ground black pepper
1/2 cup of julienned basil leaves, lightly packed
1 cup of freshly grated Parmesan cheese

Preheat the oven to 350 degrees Fahrenheit.

Heat 3 tablespoons of olive oil in a large sauté 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, the garlic, the sugar, the salt, and the pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes.

Turn off the heat and stir in the basil.

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.