Roasted Tomato Bread Toss

This was super yummy and perfect with summer tomatoes.  I didn't have enough cherry tomatoes so I used a combination of cherry and tomatoes and chunked up regular tomatoes.  I also added feta cheese.  The amount of time it said to roast just the bread was a little too long I think but the juices from the marinate soaked into the too crispy bread and it was fine.

Roasted Tomato Bread Toss

2lb tomaotes (6 cups) cut up
6 cups torn baugette or any stale bread
2 -3 T olive oil
1/2 c pitted Kalamata and/or green olives
2 T olive oil
2 T balsamic vinegar
4 cloves garlic, minced
1/2 t salt
1/2 t pepper

1. Position one oven rack in upper third of oven. Preheat to 400 F.
Line jelly roll pan with aluminum foil. Pat tomatoes dry with paper
towel. arrange tomatoes in single layer in pan. Place bread in large
bowl,toss with 2-3 T olive oil. arrange bread on 2nd jelly roll pan.

2. Roast tomatoes on upper rack, bread on lower rack for 20 -25
minutes for tomatoes. Leave bread in until it is lightly toasted (5-10
minutes).Roast tomatoes until they begin to wrinkle,stirring once.

3. Put bread and olives in tomato pan. combine remaining 2 t. olive
oil and remaining ingredients. toss gently, transfer to serving bowl.
Makes 8 side dish servings