Scalloped Tomatoes

3 Tbsp. olive oil
3 c.  cubed French bread from a crusty baguette
16 plum tomatoes, cubed 1/2″
3 cloves minced garlic
2 Tbsp. sugar
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 c. slivered fresh basil leaves
1 c. freshly grated Parmesan cheese
Preheat oven to 350.
Heat the olive oil in a large skillet 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 9×13 baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 Tbsp. of olive oil.
Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly.

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