Cast Iron

Rustic Roasted Tomato Spoon Spread

January  1, 2015
0 Ratings
  • Serves 10
Author Notes

A hot and hearty appetizer that is easy to make and packs big presence. I developed it with bakery breads and fresh mozzarella in mind. Everything is laid out for guests to layer the breads as they like. —michelle lee

What You'll Need
  • 11 roma tomatoes
  • 1/4 cup aged balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon country dijon mustard (a grainy mustard)
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1/4 teaspoon dried oregano
  • 1/4 cup fresh basil, chopped (or 1/4 tsp. dried)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2-3 garlic cloves, minced
  1. Preheat the oven to 400 degrees.
  2. Chop clean tomatoes, roughly to medium and large pieces, removing core and most seeds as you chop. Place chopped tomatoes in a baking dish. I use the cast iron dish that I serve the spread in.
  3. In a separate bowl, combine remaining ingredients to make a dressing. Whisk and pour over tomatoes. Mix dressing through the tomatoes. It doesn't look like enough dressing before the roasting, but the tomatoes cook down and release more juices.
  4. Roast uncovered for 1 hour. The recipe liquefies as it roasts and the tomatoes cook down significantly
  5. Once roasted, any tomatoes that are too large can be cut up a bit for good spooning onto bread. I serve the tomatoes in the roasting dish with a spoon and place with sliced baguette or garlic bread on a big wooden cutting board with fresh mozzarella. It makes a nice presentation. Guests can create their own layered appetizers and eliminate the cheese if desired.

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