If you don’t have any fresh herbs but you do have some pesto, substitute pesto for the herbs and olive oil. If you have neither, a teaspoon of dried herb would be fine, too.

2-lbs tomatoes
1 c fresh herbs, (basil, cilantro, parsley, etc., or a combination)
1 clove garlic, chopped (or more)
salt and pepper, to taste
4 c sourdough or whole grain bread, roughly cubed or torn into pieces
4 T olive oil
1/2 c grated cheese

1. Preheat oven to 400ºF.

2. Coarsely chop tomatoes. If you like your tomatoes seeded, then halve them, scoop out the seeds, and coarsely chop. Put into a bowl. Coarsely chop the fresh herbs. Add to tomatoes. Season with salt and pepper, and gently toss. You can also cut the tomatoes into chunks and put into a food processor along with the herbs, salt, and pepper and pulse just until coarsely chopped.

3. In a 1-1/2 quart baking dish, toss the bread cubes with the olive oil, or, if using pesto, with about 4 T of pesto. Add tomatoes and combine. Spread out in dish.

4. Bake for about 30 minutes or until the top is crusty and golden brown (this may not  be the color if you use whole grain bread). Sprinkle cheese over and return to oven for another 10 minutes. Remove from oven and allow to rest for 5 minutes or so before serving.