Tomatoes with Crusty Bread

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  • Level: Easy
  • Yield: 4 servings
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Directions

  1. 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. 
Erin Jeanne McDowell

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