Roasted Tomato-Bread Toss

By CandyH

Ingredients

• 2 pounds cherry or grape tomatoes (about 6 cups)
• 6 cups torn baguette or Italian bread (12 oz.)
• 2 tablespoons olive oil
• 1/2 cup pitted Kalamata and/or green olives
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Details

Servings 8
Preparation time 15mins
Cooking time 29mins
Adapted from bhg.com

Preparation

Step 1

1. Position one oven rack in upper third of oven. Preheat oven to 400 degrees F. Line 15x10x1-inch baking pan with parchment paper. Wash tomatoes; pat dry with paper towels. Arrange tomatoes in single layer in prepared pan. Place bread in large bowl; drizzle 2 to 3 tablespoons oil over pieces. Toss to coat. Arrange bread in single layer on second large baking pan.

2. Roast tomatoes on upper rack, bread on lower rack for 20 to 25 minutes. Roast tomatoes just until skins begin to split and wrinkle, gently stirring once. Roast bread until lightly toasted, stirring once.

3. Transfer bread and olives to tomato pan. Combine remaining 2 tablespoons olive oil, balsamic vinegar, garlic, salt, and pepper; drizzle over tomatoes, olives, and bread. Toss gently, transfer to serving bowl. Makes 8 side-dish servings.


From the Test Kitchen

For a richer flavor, in a small saucepan heat 1/3 cup balsamic vinegar over medium heat until boiling. Boil gently, uncovered, for 6 to 8 minutes or until reduced to 2 tablespoons, watching carefully at the end because vinegar will reduce quickly.