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- user reviews (6)
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2
pounds cherry or grape tomatoes (about 6 cups)
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6
cups torn baguette or Italian bread (12 oz.)
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2
- 3
tablespoons olive oil
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1/2
cup pitted Kalamata and/or green olives
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2
tablespoons olive oil
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2
tablespoons balsamic vinegar
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4
cloves garlic, minced
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1/2
teaspoon kosher salt
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1/2
teaspoon freshly ground black pepper
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.
- Tip *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.
- Servings Per Recipe 8,
- Calories 215,
- Protein (gm) 5,
- Carbohydrate (gm) 28,
- Fat, total (gm) 10,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 923,
- Vitamin C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 101,
- Sodium (mg) 494,
- Potassium (mg) 330,
- Calcium (DV %) 50,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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this recipe is great! I threw in cubes fresh mozzarella and made it super fantastic. A great lunch, doesn't need heating up or chilling.
9/6/2011 02:37:31 PM Report AbuseYummy ... used my own heirloom cherry tomatoes in black, white, yellow, orange, green and a few red ... delicious and gorgeous ... terriffic way to use up leftover baguette
8/30/2011 10:40:40 AM Report AbuseWe enjoyed this so much I ended up fixing it for two dinner parties in a row. No adjustments made and it came out perfect each time.
8/15/2011 06:18:18 PM Report AbuseWe loved this recipe! Great tasty way to use the cherry and yellow pear tomatoes from our garden. We love garlic, I even used a Tuscan loaf of bread baked with roasted garlic. I agree the step with olives wasn't very clear but I just looked at the photo and figured it all gets tossed together at the end. My convection oven cooked the tomatoes a little faster than the recipe says but the bread came out perfect. Made a perfect summer side dish for a steak of the grill.
7/31/2011 03:22:07 PM Report AbuseEveryone in my family of picky eaters loved this. The parchment paper really helped with the tomatoes. We used garlic powder rather than real garlic and this wasn't overpowering. We didn't have any trouble with the bread burning, just made sure to put it on the lower rack.
7/30/2011 05:32:39 PM Report Abuse