Scalloped Tomatoes With Parmesan and Toasted Bread Cubes
A rustic baked casserole combining fresh plum tomatoes with crispy bacon-fat toasted bread cubes, garlic, and fresh basil. The dish transforms simple ingredients into a comforting side that pairs beautifully with roasted meats or serves as a satisfying vegetarian main. Topped with melted Parmesan and finished with olive oil, this version stands apart with its bacon fat-crisped croutons that add richness and texture to the tender, caramelized tomatoes.
Ingredients
- 3 tablespoons bacon fatbutter1:1vegetarianadds dairy
Use butter for vegetarian version
- 2 cups French bread, cut into 1/2 inch cubes
- 16 plum tomatoes, cut into 1/2 inch cubesroma tomatoes1:1availability
Similar meaty texture
- 2 garlic cloves, minced
- 2 tablespoons sugar
- salt and pepper, to taste(optional)
- ½ cup basil leaves, shredded
- 1 cup parmesan cheese, grated
- 2 tablespoons olive oil
Instructions
- 1
Preheat oven to 350F
- 2
Heat bacon fat in large heavy skillet over medium heat
- 3
Add bread cubes and stir to coat evenly
- 4
Saute until lightly browned all over
- 5
Add tomatoes, garlic and sugar to the pan
- 6
Cook, stirring frequently, for about 5 minutes
- 7
Season with salt and pepper, then stir in basil and remove from heat
- 8
Transfer tomato mixture to shallow casserole dish
- 9
Sprinkle with parmesan and drizzle with olive oil
- 10
Bake until bubbly and lightly browned
Tips
Use day-old French bread for better texture as it will hold up better to the bacon fat and won't become soggy during baking.
Let the tomatoes cook until they release their juices but still hold their shape to prevent the dish from becoming watery.
Allow the casserole to rest for 5 minutes after baking so the flavors meld and the dish sets slightly before serving.
Good to Know
Refrigerate leftovers covered for up to 3 days
Can be assembled up to 4 hours ahead and refrigerated before final baking
Serve hot as a side dish with roasted meats or as a light main with crusty bread
Common Mistakes
Don't skip browning the bread cubes to avoid soggy texture
Don't overcook tomatoes initially to prevent mushy final dish
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without bacon fat?
Yes, substitute with butter or olive oil for vegetarian version, though you'll lose the smoky richness that bacon fat provides.
What if I don't have plum tomatoes?
Roma tomatoes work well as they have similar meaty texture and low moisture content that won't make the dish watery.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in 350F oven until warmed through and cheese is bubbly again.