Roasted Tomato-Bread Toss
Serves 8. Recipe is from “Better Homes and Gardens Fresh” (Houghton Mifflin Harcourt, 2013).
2 lbs. cherry or grape tomatoes (about 6 cups)
6 cups torn baguette or Italian bread (12 ozs.)
2 to 3 tbls. olive oil
1/2 cup pitted kalamata and/or green olives
2 tbls. balsamic vinegar (see note)
4 cloves garlic, minced
1.2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1. Position one oven rack in the upper third of the oven. Preheat oven to 400 degrees. Line 15-inch-by-10-inch-by-1-inch baking pan with parchment paper. Arrange tomatoes in a single layer in the prepared pan Place bread in large bowl. Drizzle 2 to 3 tablespoons oil over bread pieces. Toss to coat. In a second 15-inch-by-10-inch-by-1-inch baking pan arrange bread in a single layer.
2. Roast tomatoes on the upper rack and bread on the 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. Add bread and olives to tomatoes in pan; gently toss to mix. In a small bowl combine the remaining 2 tablespoons olive oil, the balsamic vinegar, garlic, salt and pepper. Drizzle vinegar mixture over tomatoes, olives and bread. Toss to coat.
Note: 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.
Nutritional analysis per serving: 215 calories, 10 grams fat, 0 milligrams cholesterol, 494 milligrams sodium, 28 grams carbohydrate, 3 grams fiber and 5 grams protein.
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