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Roasted Tomato Bread Toss
From McMinnville Locally Grown
<p>Bread and tomatoes – what more could you ask for! Use a mixture of yellow and red tomatoes for a colorful presentation.</p>Source: Better Homes and Gardens, July 2011 (Entered by Ann Brown)
Serves: 8 side dish servings
Ingredients
2 lbs
grape tomatoes (about 6 cups)
6 cups
baquette or Italian bread
2 tbsp
olive oil (up to 3 tbsp, if needed)
1/2 cup
pitted Kalamata and/or green olives
2 tbsp
olive oil
2 tbsp
balsamic vinegar
4 each
garlic cloves
1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
Step by Step Instructions
- Position one oven rack in upper third of oven. Preheat oven to 400 degrees F. Line a 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 tbsp olive oil over pieces. Toss to coat. Arrange bread in a single layer on second large baking pan.
- 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.
- Transfer bread and olives to tomato pan. Combine remaining 2 tbsp olive oil, balsamic vinegar, garlic, salt and pepper; drizzle over tomatoes, olive and bread. Toss gently, transfer to serving dish.