Make Ahead

Roasted Double or Triple Tomatoes for Bruschetta

August 16, 2011
4 Ratings
  • Serves 4
Author Notes

My inspiration for this tomato condiment was the remainder of the tomatoes and herbs from the previous night’s macaroni dinner and the need to add another little something to an impromptu antipasto night with friends.

How can something so simple taste so good? —ibbeachnana

What You'll Need
  • 8 ounces assorted grape and cherry tomatoes, halved
  • Fresh oregano, thyme, basil, rosemary, and marjoram, just a touch of each to season the tomatoes before roasting
  • 1 tablespoon EVOO + some of the sundried tomato oil
  • 2 small cloves, garlic, minced
  • 1 teaspoon grated parmesan
  • salt and pepper
  • 3 heaping tablespoons minced sun-dried tomatoes
  1. I was out of sun-dried tomatoes in oil so I simmered the ready to eat dried tomatoes in olive oil let them sit a while before chopping. Reserve the oil to brush on the ciabatta slices before grilling adds big flavor to the bread and the bonus was enough oil left to add to a vinaigrette for my next salad.
  2. 8 ounces assorted halved tomatoes tossed with some of the sundried tomato oil, herbs, and a couple small cloves of garlic, minced, grated cheese. Roast for about 14 minutes at 350°. Strain the tomatoes saving the oil. Add 3 tablespoons minced sun-dried tomatoes and a couple torn basil leaves, mix thoroughly and add a little more tomato oil, about a teaspoon. Slice ciabatta into thick slices and brush with some of the remaining tomato oil, grill on both sides and rub one side with garlic. Serve the tomato condiment on top of the grilled bread, sprinkle with grated cheese. On soup night make the bruschetta and top with your favorite cheese, broil.
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