Roasted Tomato Bread Toss

U harvested my first golden tomato today.  It's too big for this recipe but I have some orange cherry tomatoes that would look great with the red ones in this recipe.

2lb. cherry or grape tomatoes (about 6 cups)
6 C. torn baguette or Italian bread
2-3 tbsp. olive oil
1/2 C. pitted Kalamata and/or green olives
2 tbsp. olive oil
2 tbsp. balsamic vinegar
4 cloves garlic, minced
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Position one oven rack in upper third of the oven.  Preheat oven to 400 degrees.  Lone 15x10x1 inch baking pan with parchment paper.  Wash tomatoes, pat dry with paper towels.  Arrange tomatoes in a single layer in prepared pan.  Place bread in a large bowl; drizzle 2-3 tbsp. oil over bread pieces.  Toss to coat.  Arrange bread in a single layer on another large baking pan.

Roast tomatoes on upper rack and bread on lower rack for 20 to 25 minutes.  Roast tomatoes just until skings begin to splity and wrinkle, gently stirring once.  Roast bread until lightly toasted stirring once.

Transfer bread and olives to tomatoe pan.  Combine remainin 2 tbsp. olive oil, balsamic vinegar, garlic, salt, and pepper; drizzle over tomatoes, olives and bread.  Toss gently, transfer to serv ing bowl.