A tomato gratin is a good and delicious way to use up extra summer tomatoes.
Extra virgin olive oil
4 cups ciabatta bread cubes diced 1-inch
2 garlic cloves minced
5 cups cut in half cherry tomatoes
1 teaspoon salt
1 tablespoon sugar
Grinding black pepper
1/2 cup diced Swiss, Montasio or Italian Fontina cheese
2 tablespoons chopped basil
Heat 2 tablespoons olive oil in a stovetop to oven casserole and brown the bread cubes in batches; transfer to a bowl; add more oil as needed to brown the bread.
Heat 1 tablespoon oil in the same pan and cook garlic until golden; stir in the tomatoes, salt, sugar and pepper and cook until the tomatoes exude their juices. Return the bread cubes to the pan and press them down into the tomatoes. Sprinkle the cheese on top and bake at 350F until set and nicely browned about 12-15 minutes. Sprinkle basil over top and scoop from pan to serve.