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"I picked up a 2-pint package of mixed baby tomatoes on sale the other day. When I got them home, I realized their best buy date was behind them and a few of the tomatoes were softened and wrinkled. No matter. A half-hour in the oven turned them juicy and sweet, a perfect bruschetta topping. Alongside some broiled chicken cutlets it was an easy, simple dinner.   I just toasted the bread in the toaster, then rubbed it with the cut side of a garlic clove. Find out the rest after the jump:   I tossed my tomatoes with olive oil, salt, pepper and fresh thyme. Then I put them in a casserole and roasted them at 400F for about 30 minutes.   Meanwhile, I made the chicken. I mixed up the juice of 1/2 lemon with olive oil, salt and pepper, then marinated thin chicken cutlets in it while the tomatoes cooked.   Once the tomatoes were done, I put the chicken cutlets on a rimmed baking sheet and turned on the broiler. Broiled the chicken on the top rack for 4 minutes on each side, which cooked it through.  While the chicken was cooking I sliced my bread into rounds and toasted it in the toaster. Then I drizzled balsamic vinegar over the tomatoes. Rubbed the warm toasts with garlic, then piled on the tomatoes with a lot of their juices. Sure the bread gets soggy, but that tomato juice is the best part. Don&amp;#039;t let it go to waste! More chicken and tomatoes:  Lemon-Rosemary Chicken with Tomato Bread Salad Chicken with Tomatoes and Arugula Chicken Braised with Zucchini and Tomatoes \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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