Roasted Tomato-Bread Toss

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56 users rated this recipe an average rating of 4.5
  • Makes: 8 servings
  • Prep: 15 mins
  • Roast: 14 mins 400°F
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Roasted Tomato-Bread Toss
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
1/2
teaspoon kosher salt
1/2
teaspoon freshly ground black pepper
Directions
  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.

Nutrition Facts (Roasted Tomato-Bread Toss)
    Per serving:
  • 215 kcal cal.,
  • 10 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 0 mg chol.,
  • 494 mg sodium,
  • 28 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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