Roasted Tomato Bruschetta
Full of flavor, even though they're winter tomatoes
Ingredients
- 8 plum tomatoes halved lengthwise
- 1 tablespoon good olive oil
- 2 tablespoons balsamic vinegar
- 2 large garlic cloves minced
- 1 teaspoon sugar
- Salt and pepper
- 6-8 fresh basil leaves thinly sliced
- Toasted baguette slices
Instructions
- Preheat the oven to 300 F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.
- Drizzle with olive oil and balsamic vinegar.
- Sprinkle with minced garlic, sugar, salt, and pepper.
- Roast for 1 hour; remove tray from oven.
- Using tongs (or fingers, if brave), tip each tomato half to remove liquid.
- Return tomato halves to oven, and roast for another hour or until the tomato skins are wrinkled and the cut sides are browning.
- Allow the tomatoes to cool to room temperature.
- Slice tomato halves to fit on crostini and garnish with sliced basil.