Author Notes: A great way to use your small tomato overload. Either fresh or frozen on little bags for a burst of summer in the wintertime! —sharontesche
cups Cherry or small pear tomatoes
pieces Garlic chopped
cup Olive oil
cups Cubed French or Rustic bread
- Chop garlic roughly. Cube bread into 1 inch cubes. Combine whole tomatoes, garlic and bread. Drizzle with olive oil and pour into a shallow oven proof dish.
- Season with salt and pepper and bake in a hot oven 400 degrees until bread cubes are browned and tomatoes are mostly bursted.
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe