Oven-Roasted Tomato Bruschetta

Yesterday we looked at a great breakfast or early morning snack, while today we are going to be looking at an afternoon snack or a perfect appetizer for a fancy dinner. Here is the recipe to make oven-roasted tomato bruschetta. The sweet flavor from the tomatoes will start up your palate and make that savory dinner a lot more enjoyable. I hope you try it out! 

Oven-Roasted Tomato Bruschetta Recipe

More At SeriousEats

INGREDIENTS: (Yield – 6 Servings)

  • 2 (28-ounce; 794g) cans peeled whole tomatoes, drained, stem ends trimmed and any bits of skin removed
  • Kosher salt
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 15 large basil leaves, thinly sliced into a chiffonade
  • Red wine vinegar, to taste
  • Sugar, to taste
  • Freshly toasted sliced bread, for serving
  • Halved garlic cloves, for rubbing on toasts

Directions

  1. Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper. Working over a bowl, using your fingers, tear each tomato in half and press out and discard the seeds. Arrange tomatoes on prepared baking sheet in one layer, season with salt, and drizzle all over with olive oil. Transfer to oven and cook until excess juices have evaporated and tomatoes look slightly dry on the exterior but still moist within, about 1 hour.

  2. Transfer oven-roasted tomatoes to a work surface and chop finely. Transfer to a large mixing bowl. Add 1/4 cup olive oil and basil and stir well. Season with salt and add red wine vinegar, about 1 teaspoon at a time, until tomatoes are very lightly tart. Stir in a pinch of sugar to help pump up tomatoes’ natural sweetness even more; add more sugar sparingly to taste, if desired.
  3. Rub top sides of toasts all over with garlic (rub more on for a stronger flavor, or less for a gentler one). Drizzle toasts with olive oil and season lightly with salt. Spoon tomatoes on top and serve. 
SeriousEats

If you try this recipe out let me know down in the comments how you liked it. I think it would be perfect for an appetizer at your next fancy dinner, or just as a mid afternoon snack. Tell me what other spices you used too! Let me know what recipe you would like to see for tomorrow, and have a good day. Thank you for stopping by!

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