Thursday, July 30, 2015

Roasted Tomato Bruschetta

My tomatoes are still growing and not ready to use quite yet.  I found some lovely colored cherry tomatoes in the grocery store that were just too pretty to pass up.  The smell of garlic and tomatoes when you roast these is mouth watering.  They are pretty versatile too.  My first batch is being used for bruschetta and my next to top a pizza.

Roasted Tomato Brushetta

Roasted Tomatoes ~

1# cherry or grape tomatoes
2 tbsp. garlic olive oil
2 springs of thyme
1 tsp sea salt
1/2 tsp freshly ground pepper

Line a baking sheet with non-stick aluminum foil.  In a bowl, sprinkle the tomatoes with garlic olive oil and the spices.  Toss and make sure they are evenly covered.  Spread the tomatoes out on the baking sheet.  Bake for 30 minutes at 350°. 

Slice French or Italian bread in 1/2" slices. Brush with a light coating of olive oil and bake for 10 minutes at 350°.  Place warm roasted tomatoes on the toasted bread and top with a slice of Parmesan cheese.

Here's a picture of the roasted tomatoes on their own ~