Italian Bread Salad

Preheat the oven to 220 ° convection. Sieve 2/3 of the powdered sugar into a larger baking dish. Wash the tomatoes, cut them in half and place them on the icing sugar with the cut side facing down. Then sift the rest of the powdered sugar over the tomatoes and put the mold in the oven for 40 minutes. When the powdered sugar is caramelized, i.e. dark, then the tomatoes are ready.

In the meantime, cut the chiabatta into 1.5 cm thick slices and toast them in olive oil until golden brown on both sides. Please determine the amount of oil yourself. Then keep warm. Lightly toast the pine nuts in another pan over a mild heat. Hold ready. Wash the lettuce, spin it out well and clean if necessary. Skin the garlic.

When the tomatoes are ready, remove them from the baking dish. Put about 4 tomato halves in a higher container, distribute the others on the salad. Now add the balsamic vinegar and the water to the caramel tomato stock in the still hot casserole dish and, while stirring, dissolve and liquefy the stock. When everything has dissolved well, pour the liquid over the 4 tomato halves in the tall container.

Add the 40 ml olive oil, brown sugar, pepper and salt to the tomatoes and the stock and squeeze the garlic. Then puree everything with the hand blender until a creamy dressing is formed. But if it is still too plump for you, you can add a little more water and oil. But actually it is optimal if it is not too watery.

Sprinkle the pine nuts on the salad with the cooked tomato halves and pour the dressing over them. Now cut the warm, roasted bread slices into 1.5 cm cubes, add to the salad and mix everything together well. The salad should be served a little lukewarm .......... it has "addictive potential" ............. and not only tastes good with any grilled or pan-fried meat, but also just like that ....... without anything.