Oven-Dried-Tomato-And-Bread Salad

Name: Oven-Dried-Tomato-And-Bread Salad
Total time: 6 h
Yield: 10 servings
Ingredients: 10 tablespoons olive oil; 36 plum tomatoes, cored and halved lengthwise; 3 cloves garlic, peeled; 12 cups bread cubes (1 1/2-inch size), made from rustic Italian bread; 3 tablespoons balsamic vinegar; 3 teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; 1 1/2 cups chopped fresh basil

By Molly O'Neill

Total Time: 6 hours
Rating: (0)
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Featured in: Been There, Ate That

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Ingredients

Yield:10 servings

10tablespoons olive oil
36plum tomatoes, cored and halved lengthwise
3cloves garlic, peeled
12cups bread cubes (1½-inch size), made from rustic Italian bread
3tablespoons balsamic vinegar
3teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1½cups chopped fresh basil

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 200 degrees. Using 1 tablespoon of olive oil, lightly coat the skin side of each tomato half with oil. Place skin side down on a large baking sheet. Bake until the tomatoes are about ¼ of their original size, about 4 to 6 hours; they should remain soft and juicy. Let cool, halve crosswise and set aside.
Step 2
Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Add the garlic and stir for 30 seconds. Remove the garlic and set aside. Add 2 cups of the bread and turn the pieces until well toasted on all sides. Place in a bowl and add 2 more cups of bread to the skillet and toast. Repeat until all bread is toasted, adding 1 tablespoon of oil after every other batch, flavoring it with the garlic each time as above. Set aside.
Step 3
Whisk together vinegar and remaining oil. Season with 1½ teaspoons of salt and pepper to taste. Just before serving, toss tomatoes with bread. Add the dressing and coat well. Toss with the remaining salt, pepper and basil.