Roasted Tomato Bruschetta (Printable)
Oven-roasted cherry tomatoes on garlicky toasted bread finished with fresh basil and olive oil.
# What's Needed:
→ Tomatoes
01 - 1 pint ripe cherry tomatoes, halved
02 - 2 tablespoons extra-virgin olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon dried oregano
→ Bread
06 - 1 baguette or rustic Italian bread, sliced 5/8 inch thick (about 8–10 slices)
07 - 2 tablespoons extra-virgin olive oil
→ Toppings
08 - 2 cloves garlic, peeled
09 - 10 fresh basil leaves, torn or sliced
10 - 1 tablespoon balsamic glaze (optional)
11 - Extra sea salt and black pepper, to taste
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Place the halved cherry tomatoes cut side up on the tray. Drizzle with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano.
03 - Roast tomatoes for 20 to 25 minutes until soft, caramelized, and slightly shriveled. Allow to cool slightly.
04 - Brush bread slices on both sides with remaining olive oil. Toast on a grill pan or under a broiler until golden and crisp, approximately 2 minutes per side.
05 - While the bread is still warm, gently rub one side of each slice with a peeled garlic clove.
06 - Top each toasted bread slice with roasted tomatoes. Garnish with torn fresh basil, drizzle balsamic glaze if desired, and season with sea salt and black pepper to taste.
07 - Serve immediately while warm.
# Tips for Success:
01 -
- The tomatoes caramelize into little jewels of sweet intensity that taste nothing like raw tomatoes in the best way possible.
- It comes together in less than an hour, making it perfect for when you want to feel like you spent all day cooking but didn't.
- It's vegetarian, naturally elegant, and somehow feels fancy enough for guests but casual enough for yourself on a Tuesday night.
02 -
- Don't use cold tomatoes straight from the refrigerator. Let them sit at room temperature first if you can. Cold tomatoes won't caramelize the same way, and you'll lose some of that concentrated sweetness.
- The glaze of oil and tomato juice that pools on the tray at the end is liquid gold. Don't leave it behind. Drizzle it over the finished bruschetta like the final brushstroke on a painting.
03 -
- If your baguette is thick or old, toast it a bit longer. The crispness is essential because it needs to support the weight of the juicy tomatoes without becoming soggy.
- Save those tomato juices that accumulate on the baking tray. They're concentrated essence, and a small spoonful of them scattered over the finished bruschetta adds an almost sauce-like richness.