Tuscan Roasted Tomato Bruschetta

GoDawgs · October 2, 2018

Great as an appetizer although you can absolutely make a meal of it (we have!). Feel free to play with the fresh herb combo, too. Your house will smell like an upscale Italian restaurant when these are roasting! This recipe actually does come out better using canned whole tomatoes instead of fresh.

Tuscan Roasted Tomato Bruschetta

2 cans (28 oz ) whole tomatoes
1/2 to 2/3 cup extra virgin olive oil
Chopped fresh basil, rosemary and parsley (use dried if you have to but fresh are best)

1 onion, chopped
5 or more garlic cloves, chopped
salt and pepper

Preheat oven to 300 degrees.

Pour the olive oil on a baking sheet and spread over the whole sheet.

Over the sink, slice whole tomatoes in half lengthwise and then shake out the seeds and extra juice into the sink. Lay halves on the baking sheet cut side up.

Sprinkle evenly with all the other ingredients.

Bake for about 2 hours, turning the tomato halves over every ½ hour. They are done when they turn a dark scarlet color and the onions start getting a touch of brown on the edges. Don’t burn the onions or garlic!

Remove from the oven and let mellow at room temperature in a container on the counter for about 6 hours. Then you can refrigerate for up to 4 days or freeze up to 3 months IF you have any left over!

Sometimes I give this two quick pulses in a processor to roughly chop the tomatoes. If you leave them as halves and then put one on a baguette slice, sometimes the whole half wants to drag off the bread when you take the first bite.

October 2, 2018	#1
GoDawgs Tomatovillian™ Join Date: Feb 2018 Location: Augusta area, Georgia, 8a/7b Posts: 1,685	Tuscan Roasted Tomato Bruschetta Great as an appetizer although you can absolutely make a meal of it (we have!). Feel free to play with the fresh herb combo, too. Your house will smell like an upscale Italian restaurant when these are roasting! This recipe actually does come out better using canned whole tomatoes instead of fresh. Tuscan Roasted Tomato Bruschetta 2 cans (28 oz ) whole tomatoes 1/2 to 2/3 cup extra virgin olive oil Chopped fresh basil, rosemary and parsley (use dried if you have to but fresh are best) 1 onion, chopped 5 or more garlic cloves, chopped salt and pepper Preheat oven to 300 degrees. Pour the olive oil on a baking sheet and spread over the whole sheet. Over the sink, slice whole tomatoes in half lengthwise and then shake out the seeds and extra juice into the sink. Lay halves on the baking sheet cut side up. Sprinkle evenly with all the other ingredients. Bake for about 2 hours, turning the tomato halves over every ½ hour. They are done when they turn a dark scarlet color and the onions start getting a touch of brown on the edges. Don’t burn the onions or garlic! Remove from the oven and let mellow at room temperature in a container on the counter for about 6 hours. Then you can refrigerate for up to 4 days or freeze up to 3 months IF you have any left over! Sometimes I give this two quick pulses in a processor to roughly chop the tomatoes. If you leave them as halves and then put one on a baguette slice, sometimes the whole half wants to drag off the bread when you take the first bite.