Roasted Tomato Bruschetta

This is a picture from our 6th wedding anniversary dinner. It may not look like much, but man it is delicious! Trust me!! Here is the recipe:


1 pkg fresh, off the vine Cherry Tomatoes (You want to use really fresh, ripe ones.)
1-2 tbsp Extra Virgin Olive Oil
3-4 Garlic cloves, smashed
1 tbsp Balsamic Vinegar
A few fresh Basil leaves or Parsley
Salt & Pepper

Heat the oven to 325 degrees. Place the tomatoes & smashed garlic cloves on a sheet pan. Drizzle the olive oil, make sure that the garlic is well covered. Roll the tomatoes around to cover. Season with salt & pepper. Roast for about 50-60 minutes, until the tomatoes start to break down. Let the tomatoes cool on the sheet pan, then add all the mixture to a bowl with a tbsp of balsamic vinegar & stir to blend. Top with fresh, chopped basil. (I used parsley in the picture above.) Serve with sliced baguette crustini.

This is before they went into the oven.

This is after they roasted for about an hour. 
While your tomatoes are cooling, slice the baguette & place on a sheet pan.  Drizzle with a little extra virgin olive oil & lightly toast. 
Place crustini on a platter & serve with the bruschetta.

1 comment:

  1. I love bruschetta and this looks scrumptios! Thanks!