- 16 plum tomatoes
- 2 cups cubed crustless French bread (1/2 inch cubes)
- 1 tablespoon olive or canola oil
- 1 tablespoon sugar
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup thinly sliced fresh basil leaves
- 3 tablespoons shredded Parmesan cheese
- Peel tomatoes and cut into 1/2-in. cubes; drain. In a large nonstick skillet, cook bread in oil over medium heat for 5-7 minutes or until lightly browned. Add the tomatoes, sugar and garlic; cook and stir for 5 minutes. Stir in the salt, pepper and basil. Pour into a 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly.