Slow-Roasted Cherry Tomato Bruschetta

December 2006

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Roasting tomatoes brings out their inherent sweetness.

Slow-Roasted Cherry Tomato Bruschetta

Makes: 14 servings

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  • 3 pints cherry tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 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.


Per serving: 69 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 13 g carbohydrates; 3 g protein; 3 g fiber; 178 mg sodium; 157 mg potassium.

Nutrition Bonus: Vitamins A & C, potassium, magnesium.

Carbohydrate Servings: 1

Exchanges: 1 starch

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