Oven-Dried-Tomato-And-Bread Salad
Published December 23, 1995
- Total Time
- 6 hours
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Ingredients
10 tablespoons olive oil
36 plum tomatoes, cored and halved lengthwise
3 cloves garlic, peeled
12 cups bread cubes (1 ½-inch size), made from rustic Italian bread
3 tablespoons balsamic vinegar
3 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1 ½ cups chopped fresh basil
Nutritional analysis per serving (10 servings)
31 grams carbs; 277 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 4 grams fiber; 672 milligrams sodium; 6 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 200 degrees. Using 1 tablespoon of olive oil, lightly coat the skin side of each tomato half with oil. Place skin side down on a large baking sheet. Bake until the tomatoes are about ¼ of their original size, about 4 to 6 hours; they should remain soft and juicy. Let cool, halve crosswise and set aside.
- Step 2
Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Add the garlic and stir for 30 seconds. Remove the garlic and set aside. Add 2 cups of the bread and turn the pieces until well toasted on all sides. Place in a bowl and add 2 more cups of bread to the skillet and toast. Repeat until all bread is toasted, adding 1 tablespoon of oil after every other batch, flavoring it with the garlic each time as above. Set aside.
- Step 3
Whisk together vinegar and remaining oil. Season with 1 ½ teaspoons of salt and pepper to taste. Just before serving, toss tomatoes with bread. Add the dressing and coat well. Toss with the remaining salt, pepper and basil.
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