Roasted Tomato- Bread toss

By á-28844

Ingredients

• 2 lb. cherry or grape tomatoes(about 6 cups)
• 6 c torn baguette or Italian bread (12 oz)
• 2 or 3 tbsp olive oil
• 1/2 c pitted Kalamata and /or green olives
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 4 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Preparation

Step 1

1. Position one oven rack in upper third of the oven. Preheat oven to 400*F.Line 15x10x1- inch baking pan with parchment paper. Wash tomatoes; pat dry with paper towels. Arrange tomatoes in a single layer in pan.Place bread in large bowl; drizzle 2 to 3 tbs oil over piece. 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 skin begins to split and wrinkle, gently stirring once.

3. Transfer bread and olives to tomatoes pan. Combine remaining 2 tbs oliver oil, balsamic vinegar, garlic, salt and pepper; drizzle over tomato, olives and bread. Toss gently, transfer to serving bowl.