Oven-Dried-Tomato-And-Bread Salad

1. 1

   Preheat the oven to 200 degrees.

2. 2

   Using 1 tablespoon of olive oil, lightly coat the skin side of each tomato half with oil.

3. 3

   Place skin side down on a large baking sheet.

4. 4

   Bake until the tomatoes are about 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy.

5. 5

   Let cool, halve crosswise and set aside.

6. 6

   Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat.

7. 7

   Add the garlic and stir for 30 seconds.

8. 8

   Remove the garlic and set aside.

9. 9

   Add 2 cups of the bread and turn the pieces until well toasted on all sides.

10. 10

    Place in a bowl and add 2 more cups of bread to the skillet and toast.

11. 11

    Repeat until all bread is toasted, adding 1 tablespoon of oil after every other batch, flavoring it with the garlic each time as above.

12. 12

    Set aside.

13. 13

    Whisk together vinegar and remaining oil.

14. 14

    Season with 1 1/2 teaspoons of salt and pepper to taste.

15. 15

    Just before serving, toss tomatoes with bread.

16. 16

    Add the dressing and coat well.

17. 17

    Toss with the remaining salt, pepper and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.