Roasted Tomato Bruschetta
Prep time
Total time
Try this bowl of caramelized roasted tomato goodness inside an omelet or on top of scrambled eggs. Or over a creamy dish of ricotta. Or on a plate with a silky, melting square of Smoked Mozzarella on top. Spoon over simmered chicken. Or serve it with freshly roasted garlic crostini!
Serves: 3 cups
  • 1 pint grape tomatoes
  • 5 Roma tomatoes
  • 7 fresh basil leaves, chopped
  • 3 cloves of garlic, minced
  • ¼ cup olive oil
  • Salt
  • Black Pepper
  • ⅓ cup shaved Parmesan cheese
  1. Preheat oven to 250 degrees.
  2. Cut cherry or grape tomatoes in half. Arrange cut side up in a single layer in a pie plate and scatter with 2 of the minced cloves of garlic. Lightly season with salt and black pepper. Slowly roast for 3 hours. Tomatoes will be shriveled and almost dry. If they begin to brown reduce oven to 200 degrees. Remove from oven and cool.
  3. Cut Roma tomatoes in quarters - squeeze to remove seeds then dice. Add to roasted tomatoes along with remaining garlic, basil, oil and cheese. Lightly toss - add salt and pepper to taste.
Nutrition Information
Serving size: Serves 6

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