Baked Tomato Basil Panzanella

Logan Mitchell
Meet the Chef!
Logan Mitchell
Logan learned how to cook while earning a degree in Industrial Design in San Francisco. She moved to San Diego in 2011. She has been in the restaurant industry for over a decade, learning from the best food professionals in both cities. Using local and seasonal ingredients, she creates menus for private events, cooking classes and dinner parties. She builds prototypes at a design company in the day, but her passion lies in educating people about cooking and enjoying simple, delicious food.
Recipe Details

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

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.

Logan Mitchell says:

Chef’s Note: Recipe may be halved. Serve hot or warm with roast chicken, pork tenderloin, or top with a poached egg.

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