2 pounds heirloom tomatoes, peeled, seeded and diced
1/4 cup dry white wine
3 tablespoons chopped fresh basil leaves
3 tablespoons brown sugar, packed
1 teaspoon Worcestershire sauce
Pinch cayenne pepper
1 (1-pound) loaf of day-old crusty bread, cut into 1-inch cubes
4 tablespoons butter, melted
1 cup shredded Monterey Jack Cheese
Preheat oven to 400 degrees and grease an 8-by-12-inch baking dish. In medium saucepan, combine tomatoes, wine, basil, brown sugar, Worcestershire sauce and cayenne. Simmer over medium low heat, stirring occasionally for 10 minutes.
In a large bowl, toss the bread with the melted butter and cheese, then add tomato mixture and toss again. Spread mixture in greased dish in an even layer and bake until nicely browned and bubbly, about 25-30 minutes.
Let sit for 5-10 minutes, then cut into 6 pieces. Serve on warmed plates. Serves 6.
Per serving: 414 calories; 16 g fat (9 g saturated fat; 35 percent calories from fat); 53 g carbohydrates; 38 mg cholesterol; 668 mg sodium; 12 g protein; 4 g fiber.