After a recent trip to some local farm stands, I came home with an amazing assortment of local-grown cherry tomatoes. I prepared this dish as a side dish to a steak dinner I made. I think you will really enjoy the flavors in this recipe.
roasted cherry tomatos
5 cups cherry tomatoes (multi-colored heirloom)
5 cups torn baguette
2 1/2 tablespoons extra-virgin olive oil
1/4 cup pitted Kalamata olives
1/4 cup pitted green olives
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
4 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper

Place one of your oven racks in the upper third position and one rack in the lower third position. Preheat the oven to 400 degrees F. Wash your tomatoes and pat dry. Arrange the tomatoes in a single layer in a baking pan. Place the bread in a large bowl, drizzle with 2 1/2 tablespoons of olive oil and toss to coat. Arrange the bread in a single layer on another baking pan.

Roast the tomatoes on the top rack and the bread on the lower rack for about 25 minutes. Gently stir the tomatoes and bread half way through cooking. The tomatoes are done when the skin begins to split and wrinkle. The bread is ready when it is lightly toasted. Be careful not to burn the bread.

Transfer the bread into the pan of tomatoes. Add the olives. Combine 2 tablespoons olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl, then drizzle over the tomatoes, olives and bread. Toss gently to combine.

Serves 6-8