Oven-Roasted Tomato Bruschetta Recipe
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Category
Appetizers and Hors d'Oeuvres
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Cusine
American
What do you need?
How to make?
Ingredients
2 cans peeled whole tomatoes, drained, stem ends trimmed and any bits of skin removed
Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
15 large basil leaves, thinly sliced into a chiffonade
Red wine vinegar, to taste
Sugar, to taste
Freshly toasted sliced bread, for serving
Halved garlic cloves, for rubbing on toasts
Directions
Preheat oven to 300 degrees F . Line a rimmed baking sheet with parchment paper. Working over a bowl, using your fingers, tear each tomato in half and press out and discard the seeds. Arrange tomatoes on prepared baking sheet in one layer, season with salt, and drizzle all over with olive oil. Transfer to oven and cook until excess juices have evaporated and tomatoes look slightly dry on the exterior but still moist within, about 1 hour. Transfer oven-roasted tomatoes to a work surface and chop finely. Transfer to a large mixing bowl. Add 1/4 cup olive oil and basil and stir well. Season with salt and add red wine vinegar, about 1 teaspoon at a time, until tomatoes are very lightly tart. Stir in a pinch of sugar to help pump up tomatoes' natural sweetness even more; add more sugar sparingly to taste, if desired. Rub top sides of toasts all over with garlic . Drizzle toasts with olive oil and season lightly with salt. Spoon tomatoes on top and serve.
