Try this Roasted Tomato Bread Toss recipe, or contribute your own.
Suggest a better description1. 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.
2. 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.
3. 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.
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Serving Size: 1 Serving (1497g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2404 | ||
Calories from Fat: 1404 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 156g | 208 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 106.9g | ||
Polyunsanturated Fat 20.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3793.3mg | 131 % | |
Potassium 2628.2mg | 69 % | |
Total Carbohydrate 219.9g | 65 % | |
Dietary Fiber 22.8g | 91 % | |
Sugars, other 197.2g | ||
Protein 39.5g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2404
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