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Slow-Roasted Cherry Tomato Bruschetta

December 2006

Your rating: None Average: 4 (24 votes)

Roasting tomatoes brings out their inherent sweetness.


Slow-Roasted Cherry Tomato Bruschetta

Makes: 14 servings

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Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

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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