Roasted tomatoes and croutons

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 1 pound (455 g) cherry tomatoes
  • 4 cups (200 g) cubed crusty bread (in ¾-inch/2-cm pieces)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 sprig fresh basil



    Preheat the oven to 450°F (230°C). Put a rimmed baking sheet in the oven to heat.

    In a large bowl, toss together the tomatoes and bread, then drizzle with the oil and sprinkle with the salt and several grindings of pepper, tossing well. Spread the mixture on the hot baking sheet and roast until the tomatoes have collapsed and the bread is golden, 15 to 20 minutes. Tear in the basil, use a large spatula to transfer to a serving dish or platter, and serve.