EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|3 pints cherry tomatoes||1/4 cup sliced fresh basil|
|1 tablespoon extra-virgin olive oil||1 tablespoon red-wine vinegar|
|3 cloves minced garlic||14 slices baguette, (preferably whole-wheat), toasted|
|1/2 teaspoon salt||Anchovy fillets, Kalamata olives or sliced fresh basil, for garnish|
|1/2 teaspoon freshly ground pepper|
Preheat oven to 325F.
Toss tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down, 45 to 55 minutes.
Combine the roasted tomatoes with basil and vinegar.
Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.
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