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Slow-Roasted Cherry Tomato Bruschetta

  • 15 m
  • 1 h
EatingWell Test Kitchen
“Roasting tomatoes brings out their inherent sweetness. ”


    • 3 pints cherry tomatoes
    • 1 tablespoon extra-virgin olive oil
    • 3 cloves minced garlic
    • ½ teaspoon salt
    • ½ teaspoon freshly ground pepper
    • ¼ cup sliced fresh basil
    • 1 tablespoon red-wine vinegar
    • 14 slices baguette, (preferably whole-wheat), toasted
    • Anchovy fillets, Kalamata olives or sliced fresh basil, for garnish


  • 1 Preheat oven to 325°F.
  • 2 Toss tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down, 45 to 55 minutes.
  • 3 Combine the roasted tomatoes with basil and vinegar.
  • 4 Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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