Scalloped Tomatoes with Croutons and Sausage

Summer tomatoes are everywhere at the farmer’s market. You will see all shapes and sizes from these cute grape tomatoes to the heirloom varieties that are large and colorful and warty (p.s. in my opinion, the uglier an heirloom tomato, the better it tastes).

These tomatoes are so sweet that you can just slice them in half, sprinkle with fancy sea salt, and drizzle with olive oil and balsamic. Add some basil sprigs and crusty bread, and you have got yourself the most sensational summer salad in just mintues.

Last night I made a tomato salad, and tonight I baked these tomatoes up with some garlic, bread, sausage, basil, and cheese. Scalloped tomatoes with croutons and sausage.

You could easily make a dinner-for-one size of this dish, or multiply it for a crowd. You could omit the sausage or add a vegetarian sausage. You could use a different cheese if you prefer. Throw in some summer corn and zucchini in addition to the tomatoes. Take this whole thing and spoon it over some al dente pasta. You say tomatO and I say tomAto…

Scalloped Tomatoes with Croutons and Sausage

adapted from SmittenKitchen

3 tablespoons olive oil

1 sausage, cut into small pieces

2-3 cups bread from a French boule, in a 1/2-inch dice, crusts removed

2 1/2 pounds whatever good tomatoes you’ve got, cut into 1/2-inch dice

3 cloves garlic, minced (about 1 tablespoon)

2 tablespoons sugar

2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper

1/2 cup thinly slivered basil leaves, lightly packed

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 sausage and bread cubes and stir so that they are evenly coated with oil. Coo, 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.