Tomato Salad with Tarragon Pesto & Pumpernickel Croutons

Preheat oven to 425 degrees F.

Toss tomatoes, 2 tablespoons oil, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Let stand for 1 hour, stirring occasionally.

Meanwhile, toss bread with 1 tablespoon oil and 1/4 teaspoon pepper on a rimmed baking sheet. Bake until browned on the edges, 8 to 10 minutes.

Combine tarragon, basil, Parmesan, hazelnuts, garlic and the remaining 1/4 teaspoon each salt and pepper in a food processor. Pulse until coarsely chopped. Add the remaining 5 tablespoons oil and pulse until just combined, with a rough texture.

Gently stir the pesto and croutons into the tomatoes. Serve the tomato salad with watercress.