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Roasted Tomato Bruschetta

Roasted Tomato Bruschetta

Ingredients

  • 5 tomatoes
  • 3 cloves of garlic
  • 3 basil leaves
  • Pinch of kosher salt
  • 1-2 tablespoons of Olive Oil
  • Crackers or crusty French baguette
  • Fresh black pepper

Directions

Preheat oven to 400 degrees F.

Slice the tomatoes in half and scoop out the seeds.

Sprinkle with a pinch of salt.

Roast tomatoes and garlic cloves (whole) on a baking sheet for 10 minutes.

Remove from oven and let cool.

Finely chop garlic, and rough chop tomatoes.

Tear basil in to small pieces and fold together all the remaining ingredients.

Serve with your favorite crackers or crusty French baguette.


Slow-Roasted Tomato & Garlic Bruschetta

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

Do you ever secretly (or not so secretly) want to bring THE dish to a potluck? The one everyone gushes about, eyes widened, fervent recipe requests follow? I admit it – when I go to the effort to make something from scratch, I kinda do. But this Slow-Roasted Tomato & Garlic Bruschetta took me by surprise.

I made it on a whim on a meandering afternoon this past March and brought it to a potluck event that evening. I wasn’t sure how it would go over – the typical tomato bruschetta usually boasts fresh cubed tomatoes, not roasted cherry tomatoes like we’ve got here.

But – victory! – everyone raved. It was a winner!

So, first of all, have you ever slow-roasted tomatoes? If not, don’t even worry about this bruschetta. Step away from the computer or phone this second and please for the love of all that is holy, go slow-roast some.

Slow roasting tomatoes – basically, tossing them in olive oil, dusting with a bit of salt and pepper, and baking them at a low temperature for an hour or two – makes them unbelievable. You get almost all of the concentrated flavor of sun-dried tomatoes. But without the sun. And without the drying.

Even a batch of mostly flavorless cherry tomatoes found in the produce aisle in the dark of winter can be brought to life by slow-roasting.

So I thought that maybe, just maybe, giving some cherry tomatoes the same treatment would make for an excellent bruschetta.

I admit, I also wanted to work roasted garlic into the mix somehow. So a whole head of the mellow, buttery stuff goes into it too.


Slow-Roasted Tomato & Garlic Bruschetta

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

Do you ever secretly (or not so secretly) want to bring THE dish to a potluck? The one everyone gushes about, eyes widened, fervent recipe requests follow? I admit it – when I go to the effort to make something from scratch, I kinda do. But this Slow-Roasted Tomato & Garlic Bruschetta took me by surprise.

I made it on a whim on a meandering afternoon this past March and brought it to a potluck event that evening. I wasn’t sure how it would go over – the typical tomato bruschetta usually boasts fresh cubed tomatoes, not roasted cherry tomatoes like we’ve got here.

But – victory! – everyone raved. It was a winner!

So, first of all, have you ever slow-roasted tomatoes? If not, don’t even worry about this bruschetta. Step away from the computer or phone this second and please for the love of all that is holy, go slow-roast some.

Slow roasting tomatoes – basically, tossing them in olive oil, dusting with a bit of salt and pepper, and baking them at a low temperature for an hour or two – makes them unbelievable. You get almost all of the concentrated flavor of sun-dried tomatoes. But without the sun. And without the drying.

Even a batch of mostly flavorless cherry tomatoes found in the produce aisle in the dark of winter can be brought to life by slow-roasting.

So I thought that maybe, just maybe, giving some cherry tomatoes the same treatment would make for an excellent bruschetta.

I admit, I also wanted to work roasted garlic into the mix somehow. So a whole head of the mellow, buttery stuff goes into it too.


Slow-Roasted Tomato & Garlic Bruschetta

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

Do you ever secretly (or not so secretly) want to bring THE dish to a potluck? The one everyone gushes about, eyes widened, fervent recipe requests follow? I admit it – when I go to the effort to make something from scratch, I kinda do. But this Slow-Roasted Tomato & Garlic Bruschetta took me by surprise.

I made it on a whim on a meandering afternoon this past March and brought it to a potluck event that evening. I wasn’t sure how it would go over – the typical tomato bruschetta usually boasts fresh cubed tomatoes, not roasted cherry tomatoes like we’ve got here.

But – victory! – everyone raved. It was a winner!

So, first of all, have you ever slow-roasted tomatoes? If not, don’t even worry about this bruschetta. Step away from the computer or phone this second and please for the love of all that is holy, go slow-roast some.

Slow roasting tomatoes – basically, tossing them in olive oil, dusting with a bit of salt and pepper, and baking them at a low temperature for an hour or two – makes them unbelievable. You get almost all of the concentrated flavor of sun-dried tomatoes. But without the sun. And without the drying.

Even a batch of mostly flavorless cherry tomatoes found in the produce aisle in the dark of winter can be brought to life by slow-roasting.

So I thought that maybe, just maybe, giving some cherry tomatoes the same treatment would make for an excellent bruschetta.

I admit, I also wanted to work roasted garlic into the mix somehow. So a whole head of the mellow, buttery stuff goes into it too.


Slow-Roasted Tomato & Garlic Bruschetta

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

Do you ever secretly (or not so secretly) want to bring THE dish to a potluck? The one everyone gushes about, eyes widened, fervent recipe requests follow? I admit it – when I go to the effort to make something from scratch, I kinda do. But this Slow-Roasted Tomato & Garlic Bruschetta took me by surprise.

I made it on a whim on a meandering afternoon this past March and brought it to a potluck event that evening. I wasn’t sure how it would go over – the typical tomato bruschetta usually boasts fresh cubed tomatoes, not roasted cherry tomatoes like we’ve got here.

But – victory! – everyone raved. It was a winner!

So, first of all, have you ever slow-roasted tomatoes? If not, don’t even worry about this bruschetta. Step away from the computer or phone this second and please for the love of all that is holy, go slow-roast some.

Slow roasting tomatoes – basically, tossing them in olive oil, dusting with a bit of salt and pepper, and baking them at a low temperature for an hour or two – makes them unbelievable. You get almost all of the concentrated flavor of sun-dried tomatoes. But without the sun. And without the drying.

Even a batch of mostly flavorless cherry tomatoes found in the produce aisle in the dark of winter can be brought to life by slow-roasting.

So I thought that maybe, just maybe, giving some cherry tomatoes the same treatment would make for an excellent bruschetta.

I admit, I also wanted to work roasted garlic into the mix somehow. So a whole head of the mellow, buttery stuff goes into it too.


Slow-Roasted Tomato & Garlic Bruschetta

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

Do you ever secretly (or not so secretly) want to bring THE dish to a potluck? The one everyone gushes about, eyes widened, fervent recipe requests follow? I admit it – when I go to the effort to make something from scratch, I kinda do. But this Slow-Roasted Tomato & Garlic Bruschetta took me by surprise.

I made it on a whim on a meandering afternoon this past March and brought it to a potluck event that evening. I wasn’t sure how it would go over – the typical tomato bruschetta usually boasts fresh cubed tomatoes, not roasted cherry tomatoes like we’ve got here.

But – victory! – everyone raved. It was a winner!

So, first of all, have you ever slow-roasted tomatoes? If not, don’t even worry about this bruschetta. Step away from the computer or phone this second and please for the love of all that is holy, go slow-roast some.

Slow roasting tomatoes – basically, tossing them in olive oil, dusting with a bit of salt and pepper, and baking them at a low temperature for an hour or two – makes them unbelievable. You get almost all of the concentrated flavor of sun-dried tomatoes. But without the sun. And without the drying.

Even a batch of mostly flavorless cherry tomatoes found in the produce aisle in the dark of winter can be brought to life by slow-roasting.

So I thought that maybe, just maybe, giving some cherry tomatoes the same treatment would make for an excellent bruschetta.

I admit, I also wanted to work roasted garlic into the mix somehow. So a whole head of the mellow, buttery stuff goes into it too.


Slow-Roasted Tomato & Garlic Bruschetta

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

Do you ever secretly (or not so secretly) want to bring THE dish to a potluck? The one everyone gushes about, eyes widened, fervent recipe requests follow? I admit it – when I go to the effort to make something from scratch, I kinda do. But this Slow-Roasted Tomato & Garlic Bruschetta took me by surprise.

I made it on a whim on a meandering afternoon this past March and brought it to a potluck event that evening. I wasn’t sure how it would go over – the typical tomato bruschetta usually boasts fresh cubed tomatoes, not roasted cherry tomatoes like we’ve got here.

But – victory! – everyone raved. It was a winner!

So, first of all, have you ever slow-roasted tomatoes? If not, don’t even worry about this bruschetta. Step away from the computer or phone this second and please for the love of all that is holy, go slow-roast some.

Slow roasting tomatoes – basically, tossing them in olive oil, dusting with a bit of salt and pepper, and baking them at a low temperature for an hour or two – makes them unbelievable. You get almost all of the concentrated flavor of sun-dried tomatoes. But without the sun. And without the drying.

Even a batch of mostly flavorless cherry tomatoes found in the produce aisle in the dark of winter can be brought to life by slow-roasting.

So I thought that maybe, just maybe, giving some cherry tomatoes the same treatment would make for an excellent bruschetta.

I admit, I also wanted to work roasted garlic into the mix somehow. So a whole head of the mellow, buttery stuff goes into it too.


Slow-Roasted Tomato & Garlic Bruschetta

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

Do you ever secretly (or not so secretly) want to bring THE dish to a potluck? The one everyone gushes about, eyes widened, fervent recipe requests follow? I admit it – when I go to the effort to make something from scratch, I kinda do. But this Slow-Roasted Tomato & Garlic Bruschetta took me by surprise.

I made it on a whim on a meandering afternoon this past March and brought it to a potluck event that evening. I wasn’t sure how it would go over – the typical tomato bruschetta usually boasts fresh cubed tomatoes, not roasted cherry tomatoes like we’ve got here.

But – victory! – everyone raved. It was a winner!

So, first of all, have you ever slow-roasted tomatoes? If not, don’t even worry about this bruschetta. Step away from the computer or phone this second and please for the love of all that is holy, go slow-roast some.

Slow roasting tomatoes – basically, tossing them in olive oil, dusting with a bit of salt and pepper, and baking them at a low temperature for an hour or two – makes them unbelievable. You get almost all of the concentrated flavor of sun-dried tomatoes. But without the sun. And without the drying.

Even a batch of mostly flavorless cherry tomatoes found in the produce aisle in the dark of winter can be brought to life by slow-roasting.

So I thought that maybe, just maybe, giving some cherry tomatoes the same treatment would make for an excellent bruschetta.

I admit, I also wanted to work roasted garlic into the mix somehow. So a whole head of the mellow, buttery stuff goes into it too.


Slow-Roasted Tomato & Garlic Bruschetta

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

Do you ever secretly (or not so secretly) want to bring THE dish to a potluck? The one everyone gushes about, eyes widened, fervent recipe requests follow? I admit it – when I go to the effort to make something from scratch, I kinda do. But this Slow-Roasted Tomato & Garlic Bruschetta took me by surprise.

I made it on a whim on a meandering afternoon this past March and brought it to a potluck event that evening. I wasn’t sure how it would go over – the typical tomato bruschetta usually boasts fresh cubed tomatoes, not roasted cherry tomatoes like we’ve got here.

But – victory! – everyone raved. It was a winner!

So, first of all, have you ever slow-roasted tomatoes? If not, don’t even worry about this bruschetta. Step away from the computer or phone this second and please for the love of all that is holy, go slow-roast some.

Slow roasting tomatoes – basically, tossing them in olive oil, dusting with a bit of salt and pepper, and baking them at a low temperature for an hour or two – makes them unbelievable. You get almost all of the concentrated flavor of sun-dried tomatoes. But without the sun. And without the drying.

Even a batch of mostly flavorless cherry tomatoes found in the produce aisle in the dark of winter can be brought to life by slow-roasting.

So I thought that maybe, just maybe, giving some cherry tomatoes the same treatment would make for an excellent bruschetta.

I admit, I also wanted to work roasted garlic into the mix somehow. So a whole head of the mellow, buttery stuff goes into it too.


Slow-Roasted Tomato & Garlic Bruschetta

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

Do you ever secretly (or not so secretly) want to bring THE dish to a potluck? The one everyone gushes about, eyes widened, fervent recipe requests follow? I admit it – when I go to the effort to make something from scratch, I kinda do. But this Slow-Roasted Tomato & Garlic Bruschetta took me by surprise.

I made it on a whim on a meandering afternoon this past March and brought it to a potluck event that evening. I wasn’t sure how it would go over – the typical tomato bruschetta usually boasts fresh cubed tomatoes, not roasted cherry tomatoes like we’ve got here.

But – victory! – everyone raved. It was a winner!

So, first of all, have you ever slow-roasted tomatoes? If not, don’t even worry about this bruschetta. Step away from the computer or phone this second and please for the love of all that is holy, go slow-roast some.

Slow roasting tomatoes – basically, tossing them in olive oil, dusting with a bit of salt and pepper, and baking them at a low temperature for an hour or two – makes them unbelievable. You get almost all of the concentrated flavor of sun-dried tomatoes. But without the sun. And without the drying.

Even a batch of mostly flavorless cherry tomatoes found in the produce aisle in the dark of winter can be brought to life by slow-roasting.

So I thought that maybe, just maybe, giving some cherry tomatoes the same treatment would make for an excellent bruschetta.

I admit, I also wanted to work roasted garlic into the mix somehow. So a whole head of the mellow, buttery stuff goes into it too.


Slow-Roasted Tomato & Garlic Bruschetta

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

Do you ever secretly (or not so secretly) want to bring THE dish to a potluck? The one everyone gushes about, eyes widened, fervent recipe requests follow? I admit it – when I go to the effort to make something from scratch, I kinda do. But this Slow-Roasted Tomato & Garlic Bruschetta took me by surprise.

I made it on a whim on a meandering afternoon this past March and brought it to a potluck event that evening. I wasn’t sure how it would go over – the typical tomato bruschetta usually boasts fresh cubed tomatoes, not roasted cherry tomatoes like we’ve got here.

But – victory! – everyone raved. It was a winner!

So, first of all, have you ever slow-roasted tomatoes? If not, don’t even worry about this bruschetta. Step away from the computer or phone this second and please for the love of all that is holy, go slow-roast some.

Slow roasting tomatoes – basically, tossing them in olive oil, dusting with a bit of salt and pepper, and baking them at a low temperature for an hour or two – makes them unbelievable. You get almost all of the concentrated flavor of sun-dried tomatoes. But without the sun. And without the drying.

Even a batch of mostly flavorless cherry tomatoes found in the produce aisle in the dark of winter can be brought to life by slow-roasting.

So I thought that maybe, just maybe, giving some cherry tomatoes the same treatment would make for an excellent bruschetta.

I admit, I also wanted to work roasted garlic into the mix somehow. So a whole head of the mellow, buttery stuff goes into it too.


Watch the video: Αυθεντική Ιταλική μπρουσκέτα με μοτσαρέλλα Robertos Kitchen (December 2021).