Roasted Tomato and Bread Salad in Chipotle Vinaigrette

This recipe, an adaptation of a Bon Apetit recipe, is both delicious and a nice splash of color on a winter-time plate. If the plum tomatoes don't look fresh, you can substitute vine-ripened, but don't use canned. It can be made a couple of hours in advance, but not more than that.

Ingredients:

• 3 fresh plum tomatoes
• 3 tablespoons olive oil
• 3 slices thick crusty bread
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon or less minced chipotle pepper in adobo (available at many supermarkets and latino markets.)
• 1 small garlic clove, minced
• 1/4 small red onion, chopped
• 1/4 cup chopped cilantro

Preparation:

Preheat broiler. Slice tomatoes in half, and arrange in glass dish, cut-side up. Drizzle with 1 tablespoon of oil. Broil about 6 inches from heat, until tomatoes are slightly charred, about 7 minutes. Remove and let cool slightly. Toast bread until golden.

Whisk together vinegar, garlic, and chipotle chili. Slowly whisk in remaining 2 tablespoons of oil. Season with salt and pepper.

Cut tomatoes and bread into bite-sized pieces. Stir together in bowl with onion, and let stand about 30 minutes until bread has absorbed most of the tomato juices. Toss salad with vinaigrette and cilantro, and then season to taste with salt and pepper.

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