Baked Tomato Basil Panzanella

Baked Tomato Basil Panzanella

Prep: 15 minutes

Cook: 45 minutes

Serves: 8

Ingredients for this recipe

Ingredients

  • 3-5 tablespoons olive oil
  • 2 1/2 pounds plum tomatoes (or any kind variety), cut into 1/2-inch dice
  • 6 cloves garlic, minced (about 1 Tbsp)
  • 2 teaspoons sugar
  • 3 teaspoons Kosher salt or 2 teaspoons table salt
  • 1/2 cup fresh basil leaves, thinly slivered, lightly packed
  • 2 cups Kraft Parmesan Cheese, freshly grated
  • 1 King's Hawaiian Original Sweet Round Bread, cut into 1/2-inch dice

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Preparation

Preparation

Baked Tomato Basil Panzanella
Step 1
Preheat the oven to 350°F.
Step 2
Heat olive oil in a large sauté pan or soup pot over medium-high.
Step 3
Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.
Step 4
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.
Step 5
Stir in the basil and half the cheese.
Step 6
Pour into a shallow (6 to 8 cup) baking dish and top with remaining Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly.

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Baked Tomato Basil Panzanella

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