Recipe courtesy of Food Network Kitchen
Save Recipe Print
Tomatoes with Crusty Bread
4 servings
4 servings


Toss 2 pounds tomatoes (cut into large chunks) with 3/4 teaspoon kosher salt in a colander set over a bowl; drain 15 minutes. Whisk 2 tablespoons olive oil and 1 tablespoon red wine vinegar into the juices. Toss with the tomatoes and 1/4 cup chopped chives. Rub crusty bread with halved garlic cloves; toast. Serve with the tomatoes. 

Photograph by Charles Masters

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:


Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Scalloped Tomatoes

Recipe courtesy of Ina Garten

Roasted Tomatoes

Recipe courtesy of Ina Garten

Stuffed Tomatoes

Recipe courtesy of Alex Guarnaschelli

Provencal Tomatoes

Recipe courtesy of Ina Garten

Braised Tomatoes

Recipe courtesy of Robert Irvine

Tango Tomatoes

Recipe courtesy of Ingrid Hoffmann

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.