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Ingredients

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• 3 tablespoons olive oil (reduced from original)
• 2 cups bread from a French boule, in a 1/2-inch dice, crusts removed (I went closer to 3 cups, after buying a loaf of very puffy Italian bread by accident)
• 2 1/2 pounds
• whatever good tomatoes you’ve got, cut into 1/2-inch dice
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 tablespoons sugar
• 2 teaspoons Kosher salt (
• 1 teaspoon freshly ground black pepper
• 1/2 cup thinly slivered basil leaves, lightly packed
• 1 cup freshly grated Parmesan cheese