Roasted Tomato and Bread Toss

A classic tomato and bread toss goes gourmet when you roast the tomatoes and reduce your own vinegar.

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Makes: 8 cups
  • Prep: 15 mins
  • Roast: 20 mins 400°F

Roasted Tomato and Bread Toss

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Directions

  1. Position one oven rack in upper third of oven. Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with parchment paper. Place tomatoes in prepared pan. In a large bowl drizzle bread with 2 to 3 Tbsp. oil; toss to coat. Transfer to another 15x10-inch baking pan.
  2. Roast tomatoes on upper rack and bread on lower rack 20 to 25 minutes or until tomato skins begin to split and wrinkle and bread is light brown, stirring both once.
  3. Meanwhile, in a small saucepan bring vinegar to boiling over medium heat. Boil gently, uncovered, 6 to 8 minutes or until reduced to 2 Tbsp., watching carefully at the end (vinegar will reduce quickly).
  4. Toss bread and olives with tomatoes in pan. In a small bowl combine remaining ingredients. Drizzle oil mixture and reduced vinegar over tomato mixture; toss to coat.

From the Test Kitchen

*

To simplify prep, use 2 Tbsp. balsamic vinegar and skip Step 3.

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Nutrition Facts (Roasted Tomato and Bread Toss)

  • Per serving:
  • 215 kcal ,
  • 10 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 0 mg chol. ,
  • 484 mg sodium ,
  • 28 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 5 g pro.
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