Roasted tomato bread toss

By Bexter

Ingredients

• 2 lb. cherry or grape tomatoes (about 6 cups)
• 6 cups torn baguette or Italian bread (12 oz.)
• 2 to 3 Tbsp. olive oil
• 1/2 cup 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 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.