1 16-ounce baguette or crusty loaf of bread
½ cup extra virgin olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
½ cup red onion, diced
1 tablespoon fresh garlic, minced
3 pounds fresh garden tomatoes, cored and cut into large one-inch pieces (seeds and skin left in)
1 teaspoon granulated sugar
1 cup Parmesan cheese, grated
8 basil leaves, cut chiffonade (stack, roll and cut strips from one end to the other of the roll)
Preheat oven to 350 degrees F.
Cut the baguette into one-inch cubes and toss with ¼ cup of the olive oil, one teaspoon of the salt and a half teaspoon of the pepper.
In a large oven proof skillet over medium high heat, place the cubed bread and toast in the hot pan until browned and crunchy on all sides, about ten minutes.
Wipe the pan out and add the remaining oil and over medium heat, cook the onion and garlic for two to three minutes or until just starting to brown.
Add the cut-up tomatoes, remaining teaspoon of salt, remaining half teaspoon of pepper and the granulated sugar and cook for ten minutes letting it bubble uncovered.
Remove from heat and pour in ¾ of the toasted bread and press into the tomatoes, soaking up the liquid.
Sprinkle the rest of the bread over the top and then cover with the grated Parmesan cheese.
Bake 30 minutes then loosen the edges with a rubber spatula then bake ten more minutes.
The top will be golden and crunchy.
Let the pan rest for ten minutes, add the basil leaves then serve.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.