These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Roasted Tomato Bread Toss

From McMinnville Locally Grown

<p>Bread and tomatoes &#8211; what more could you ask for! Use a mixture of yellow and red tomatoes for a colorful presentation.</p>
Source: Better Homes and Gardens, July 2011 (Entered by Ann Brown)
Serves: 8 side dish servings

2 lbs grape tomatoes (about 6 cups)
6 cups baquette or Italian bread
2 tbsp olive oil (up to 3 tbsp, if needed)
1/2 cup pitted Kalamata and/or green olives
2 tbsp olive oil
2 tbsp balsamic vinegar
4 each garlic cloves
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Step by Step Instructions
  1. Position one oven rack in upper third of oven. Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Wash tomatoes, pat dry with paper towels. Arrange tomatoes in single layer in prepared pan.
  2. Place bread in large bowl, drizzle 2 to 3 tbsp olive oil over pieces. Toss to coat. Arrange bread in a single layer on second large baking pan.
  3. 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.
  4. Transfer bread and olives to tomato pan. Combine remaining 2 tbsp olive oil, balsamic vinegar, garlic, salt and pepper; drizzle over tomatoes, olive and bread. Toss gently, transfer to serving dish.