Roasted Tomato Bruschetta
Michele Pesula Kuegler
Full of flavor, even though they're winter tomatoes
Prep Time 10 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Appetizer
Cuisine tapas
- 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
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.
Keyword bruschetta, italian, roasted tomatoes, tomatoes