I froze
some juice from some tomatoes I had seeded and chopped a while back, so I used that juice instead of canned.
Drain
any juice from the tomato mix and gently fold in prepared pesto.
I used part bean stock, homemade rich chicken stock and some of
the juice from the tomatoes.
Imagine, the crusty bread cubes absorb
the juices from the tomatoes and the vinaigrette; that combined with the crunch of the onions, salty olives, juicy tomatoes and sweet cantaloupe with cracked pepper... the result, I just want the shade of a tall tree to dine under and my bread to be older.
Only used water and
the juice from tomatoes.
The juices from the tomatoes, squash, and dressing make for a magical combination — you'll need something to soak it up with.
Set aside for at least 10 minutes until
the juices from the tomatoes are released.
You can certainly try omitting the tomatoes but
the juices from the tomatoes are actually crucial for a one pan meal like this.
Cook until
the juices from the tomatoes have reduced slightly, about 2 minutes.