Roasting tomatoes brings out their inherent sweetness.
- 3 pints cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- 3 cloves minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup sliced fresh basil
- 1 tablespoon red wine vinegar
- 14 slices baguette (preferably whole-wheat), toasted
- Anchovy fillets, Kalamata olives or sliced fresh basil for garnish
Preheat the oven to 325 degrees F.
Toss the tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down, 45-55 minutes.
Combine the roasted tomatoes with basil and vinegar.
Top the baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
69 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 178mg sodium; 13g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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