3 pints cherry tomatoes
1 tablespoon extra-virgin olive oil3 cloves minced garlic
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup sliced fresh basil
1 tablespoon red-wine vinegar
14 slices baguette (preferably whole-wheat), toasted
Anchovy fillets, Kalamata olives or slices fresh basil for garnish
Preheat oven to 325 degrees.
Toss tomatoes with oil, garlic, salt and pepper. Place on baking sheet and roast until broken down, 45 to 55 minutes. When done, remove from oven and carefully squash any unbroken tomatoes with the back of a spoon.
Combine the roasted tomatoes with basil and vinegar.
Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.
Makes 14 servings.
13% calories from fat