Baked Tomato and Bread Salad

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 160, total fat 11 G., saturated fats 2 G., proteins 3 G., carbohydrates 14 G., fiber 2 G., cholesterol 0 mg, sodium 276 mg, sugar 3 G.

This warm salad of roasted grape tomatoes and toasted bread is a cozy, comforting take on summer panzanella. Add garlic and oregano for a zesty flavor. Drizzle the bread slices with a mixture of tomato juices and olive oil and enjoy with a glass of white wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups grape tomatoes
3 tbsp olive oil + extra for drizzling
3 cloves garlic, crushed
3 sprigs of fresh oregano
2 cups cubed Italian bread

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grape tomatoes, oregano, white bread

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Place tomatoes, oil, garlic, and oregano in 25cm pie pans and toss to coat. Season with salt to taste.

Bake for 10 minutes. Add the bread cubes and bake, stirring halfway through, until the tomatoes release their juices, about 10 more minutes. Drizzle with olive oil and serve warm.

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