Side Items

Roasted Tomato-Bread Toss takes 20 minutes to prepare.

Roasted Tomato-Bread Toss takes 20 minutes to cook.

Roasted Tomato-Bread Toss makes 8 servings.

The ingredients for Roasted Tomato-Bread Toss are:

2 lb. cherry or grape tomatoes (about 6 cups)
6 cups torn baguette or Italian bread (12 oz)
2 to 3 Tbsp. olive oil
1/2 c. pitted kalamata and/or green olives
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
4 cloves garlic, minced
1/2 tsp. kosher salt
1/2 tsp freshly ground black pepper

Here is how you make Roasted Tomato-Bread Toss:

Position one oven rack in upper third of oven. Preheat to 400 degrees F. Line a rimmed cookie sheet with parchment paper. Wash tomatoes, pat dry, place in single layer in pan. Place bread in large bowl; drizzle 2 to 3 tablespoons oil over bread. Toss to coat. Arrange bread in single layer on second large baking pan.Roast tomatoes on upper rack, bread on lower rack for 20-25 minutes. Roast tomatoes just until skins begin to split; gently stirring once. Roast bread until lightly toasted, stirring once.Transfer bread to tomato pan. Add olives. Combine remaining ingredients and drizzle over bread/olive/tomato mixture.Serving Size:?Makes 8 side-dish servings.Number of Servings: 8Recipe submitted by SparkPeople user NJNEIGHBOR.

The nutritional information for Roasted Tomato-Bread Toss is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 229.0

• Total Fat: 10.3 g
• Cholesterol: 0.0 mg
• Sodium: 383.5 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 1.2 g
• Protein: 3.8 g