Heat 3 tablespoons of the olive oil in a large (12-inch) sauté pan over
medium heat. Add the bread cubes and stir to coat with the oil. Cook
over medium to medium-high heat for 5 minutes, stirring often, until
the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a
large bowl. Add the tomato mixture to the bread cubes and continue
to cook over medium-high heat, stirring often, for 5 minutes. Off
the heat, stir in the basil.
Pour the tomato mixture into a shallow (6- to 8-cup baking dish.
Sprinkle evenly with the Parmesan cheese and drizzle with the
remaining 2 tablespoons of olive oil. Bake for 35 to 40 minutes until
the top is browned and the tomatoes are bubbly. Serve hot or warm.

Tomatoes Roasted with Pesto

“This is a very flavorful tomato dish made with garlicky pesto,
so it needs a quiet partner on the plate – like roasted fish – to
balance it. It’s a wonderful way to give boring grocery-store
tomatoes that delicious summer flavor. I freeze extra pesto in
small batches so I always have some on hand.”

Serves 6

2 to 2 1/2 pounds large red tomatoes (see note)
3 tablespoons good olive oil
2 teaspoons dried oregano
Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pesto, store-bought or homemade
(recipe follows)
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 425 degrees [F].
Core the tomatoes and then slice them across (not through the stem),
in 1/2-inch-thick slices. Arrange the slices in a single layer on a sheet
pan. Drizzle the tomatoes with the olive oil and sprinkle with the
oregano, 1 1/2 teaspoons salt, and the pepper.
Bake the tomatoes for 10 minutes. Remove them from the oven,
spread each slice with pesto, and sprinkle with t he Parmesan cheese.
Return the tomatoes to the oven and continue baking for 7 to 10
minutes, until the Parmesan is melted and begins to brown. Using a
flat metal spatula, put the tomatoes on a serving platter, sprinkle with
extra salt, and serve hot, warm, or at room temperature.

Note: Because these tomatoes are roasted, I choose firm ripe tomatoes.
Heirloom tomatoes fall apart when they’re roasted, so they’re best served
fresh in a salad.

Pesto

Makes 4 cups

1/4 cup walnuts
1/2 cup pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed [see note]
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

Place the walnuts, pine nuts, and garlic in the bowl of a food pro-
cessor fitted with the steel blade. Process for 30 seconds. Add the
basil, salt, and pepper. With the processor running, slowly pour
the olive oil into the bowl through the feed tube and process until
the pesto is puréed. Add the Parmesan and purée for a minute.
Use immediately or store in the refrigerator or freezer with a thin
film of olive oil on top.

Note: To clean basil, remove the leaves from the stems, swirl them in
a bowl of water, and then spin them very dry in a salad spinner. Store
them in a closed plastic bag with a slightly damp paper towel. As long
as the leaves are dry they will stay green for several days.

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