scalloped tomatoes

I. love. this. recipe. You read it right, scalloped tomatoes ... not potatoes. This is one of Ina Garten's newest recipes in her cookbook, How Easy Is That?, and well, it's hands down even better than bruschetta and I adore bruschetta. I didn't use fresh tomatoes but rather can and it was out of this world good. My mom had fixed this side dish over the week-end and I clearly needed to have more.

Scalloped Tomatoes (adapted from Ina Garten recipe)
5 Tablespoons olive oil
2 cups (1/2 inch) diced bread from a round rustic bread, crusts removed
3 (14-1/2 oz) cans diced tomatoes, drained
1 Tablespoon minced garlic
2 Tablespoons sugar
2 teaspoons kosher salt
1 teaspoon black pepper
handful fresh basil leaves, roughly torn
1 cup grated Parmesan cheese

Preheat oven to 350.

Heat 3 Tablespoons olive oil in large skillet over medium heat. Add bread cubes and cook until evenly browned, about 5 minutes.

Drain tomatoes and pour in a large bowl. Add garlic, sugar, salt and black pepper. Add mixture to skillet. Cook 5 minutes. Remove from heat and add basil. Toss around to mix.

Pour tomato mixture into a shallow baking dish. Sprinkle with Parmesan cheese and bake for 35-40 minutes.