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
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Ingredients
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2 cups
Cherry or small pear tomatoes
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3 pieces
Garlic chopped
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1/4 cup
Olive oil
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2 cups
Cubed French or Rustic bread
Directions
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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.
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Season with salt and pepper and bake in a hot oven 400 degrees until bread cubes are browned and tomatoes are mostly bursted.
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