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Roasted Tomato Bruschetta

Need a taste of summer in the dead of winter? Roasting cherry tomatoes brings out an intense deep sweetness, further enhanced by a balsamic vinegar kick. Perfect enjoyed spread on a baguette. You will need a blender, food processor or mortar/pestle for this recipe.

1 pound cherry or grape tomatoes
2 cloves garlic
Olive oil, for drizzling
Kosher salt, for sprinkling

4 Tablespoons extra virgin olive oil
2 teaspoons Balsamic vinegar
1 teaspoon lemon juice
1/2 teaspoon Kosher Salt
Black pepper, to taste
1 stem fresh basil, chopped (about 3 Tablespoons)
Sliced baguette, for serving

Heat oven to 350°. Line a baking sheet with parchment paper. Slice the tomatoes in half and place on the parchment paper lined baking sheet. Drizzle with olive oil and Kosher salt. Toss to coat. Peel the garlic cloves, coat in a little olive oil and wrap in a packet of aluminum foil. Place the foil packet on the baking sheet. Bake for 75-90 minutes, or until the tomatoes are soft and a few black edges appear. Remove from oven, open the aluminum foil packet, and let the garlic and tomatoes cool.

Place about 1/4 cup of the roasted tomatoes, the roasted garlic cloves, 4 Tablespoons Extra Virgin Olive Oil, balsamic vinegar, lemon juice, Kosher salt and black pepper in the bowl of a small food processor or blender. Whirl until smooth. Place the pureed tomato mixture and the remaining roasted tomatoes together in a small bowl. Add the chopped fresh basil leaves. Stir well. Makes about 1.5 cups.