Rating: 4 stars
44 Ratings
  • 5 star values: 20
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
  • 44 Ratings
Source: Better Homes and Gardens

Gallery

Recipe Summary test

prep:
15 mins
roast:
14 mins
total:
29 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 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.

*

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

215 calories; fat 10g; saturated fat 1g; carbohydrates 28g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 5g; vitamin a 923.2IU; vitamin c 14.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.6mg; vitamin b6 0.1mg; folate 100.8mcg; sodium 494mg; potassium 330mg; calcium 50.5mg; iron 1.6mg.
Advertisement