Ingredients
2 pounds plum tomatoes, halved lengthwise2 medium sweet red peppers, quartered and seeded2 medium onions, finely chopped2 tablespoons olive oil3 garlic cloves, minced2 teaspoons ground cumin1 teaspoon ground coriander1 carton (32 ounces) reduced-sodium chicken broth3 slices day-old French bread (1 inch thick), crusts removed and cubed1 tablespoon balsamic vinegar1/4 teaspoon salt1/4 teaspoon pepperShaved Parmesan cheese
Preparation
Place tomatoes and peppers, cut side down, in a 15x10x1-in. baking pan. Bake at 425° for 20 minutes. Turn tomatoes and peppers; bake 10-15 minutes longer or until skins are blistered and blackened.
Immediately place peppers and tomatoes in a large bowl; cover and let stand for 10 minutes. Peel off and discard skins; coarsely chop tomatoes and peppers.
In a large saucepan, saute onions in oil until tender. Add the garlic, cumin and coriander; saute 1 minute longer. Add the broth, tomatoes and peppers. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Stir in the bread, vinegar, salt and pepper; heat through. Sprinkle servings with cheese.
