Christina's Scalloped Tomatoes

from Smitten Kitchen who adapted, only slightly, from Ina Garten

2 tablespoons olive oil
3 cups bread from French or Italian bread, whatever you have, in a 1/2-inch dice
2 1/2 pounds good tomatoes, cut into 1/2-inch dice
1 tablespoon minced garlic
2 tablespoons sugar
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed (or 3 TBSP dried)
1 cup freshly grated Parmesan cheese

Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.

Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.

This also works well as a chunky tomato sauce for pasta dishes.