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Ingredients
5 tablespoons butter, plus more for spreading
8 or more slices bread, enough to make 2 cups when cubed
6 cups canned tomatoes
⅓ cup finely chopped shallots or onions
2 tablespoons brown sugar
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped chives
¼ cup finely grated Parmesan cheese, optional
Nutritional analysis per serving (12 servings)
16 grams carbs; 15 milligrams cholesterol; 137 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 7 grams fat; 3 grams fiber; 361 milligrams sodium; 4 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Melt 3 tablespoons butter and butter each bread slice. Trim off and discard bread crusts. Cut slices into 1-inch cubes. Scatter cubes in one layer in baking sheet and place in oven. Bake 5 minutes and stir to redistribute cubes. Continue baking until nicely browned, about 5 minutes longer. Set aside.
- Step 3
Chop tomatoes coarsely.
- Step 4
Heat remaining 2 tablespoons butter in heavy saucepan and add shallots or onions. Cook, stirring, until wilted. Add tomatoes, sugar, salt and pepper.
- Step 5
Combine tomato mixture, toasted bread cubes and chives. Spoon into baking dish and sprinkle with cheese, if desired. Place in oven and bake 15 minutes.
Private Notes
Comments
My mother used to make this with her home-canned tomatoes. I expect her mother and grandmother made it, too. It was good in the late winter with no fresh tomatoes. This would be wonderful with San Marzano tomatoes. Mom didn't use the chives or the Parmesan. She added a pinch of allspice. We children would try to pick the crunchy croutons off the top.
This is great! It’s a simple way to use up slightly stale bread, and also pretty adaptable. Add a little onion powder, garlic, oregano, and/or basil if you like (but it’s great as it is). I used a little less butter and added a little vegetable juice as I didn’t have enough canned tomatoes in stock.
My mother used to make this with her home-canned tomatoes. I expect her mother and grandmother made it, too. It was good in the late winter with no fresh tomatoes. This would be wonderful with San Marzano tomatoes. Mom didn't use the chives or the Parmesan. She added a pinch of allspice. We children would try to pick the crunchy croutons off the top.