Make the oil and oven-dried tomato mixture up to two days ahead and refrigerate; let it stand at room temperature for about 15 minutes before serving. Recipe adapted from Bon Appetit.
1/2 cup pitted kalamata olives 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh oregano 4 garlic cloves, minced 2 1/2 pounds plum tomatoes, halved and seeded Cooking spray 2 tablespoons olive oil 1/4 teaspoon black pepper 24 ( 1/2 -ounce) slices French bread, toasted 2 tablespoons thinly sliced fresh basil
Preheat oven to 300. Combine olives, rosemary, oregano, garlic, and tomatoes on a jelly-roll pan coated with cooking spray. Drizzle tomato mixture with oil; toss to coat. Arrange tomatoes in a single layer, cut sides up. Bake at 300 degrees for 2 hours and 15 minutes. Cool and coarsely chop. Stir in pepper. Serve on bread slices, and garnish with basil. Yield: 8 servings (serving size: about 5 tablespoons tomato mixture, 3 bread slices, and about ½ teaspoon basil).
Per serving: 196 calories; 5.9 g fat (0.8 g saturated fat; 27 percent calories from fat); 33.3 g carbohydrates; 0 mg cholesterol; 411 mg sodium; 5.2 g protein; 2.4 g fiber.
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