Roasted Tomatoes (Bruschetta Topping)

I rarely leave the library without a new cookbook and this past visit was no exception. For me, reading a cookbook is like shopping without spending money or like tasting food without eating any calories! You get the pleasure of finding new recipes and ideas without the trouble of buying new jeans to fit your expanding waistline. This week’s treasure is “The Tuscan Sun Cookbook” by Frances Mayes and Edward Mayes. The photography by Steven Rothfield is inviting and the recipes are approachable for the home cook. Here is what will be my first of many attempts at one of the book’s recipes: Roasted Tomato used as a topping for bruschetta.

Home cooking doesn’t get much easier than this: slow roast the tomatoes tossed with some olive oil and herbs, then use the juicy goodness to top bruschetta or a cracker or even a sandwich. The tomatoes are even good enough to stand on their own as a side dish.

Ingredients and Directions:
Tomatoes, cut in half (cherry tomatoes are suggested, I used grape tomatoes)
olive oil
herbs such as rosemary, thyme, oregano (fresh or dried)
garlic
salt and pepper

Toss the tomatoes with olive oil and herbs. I left the garlic whole so that I could remove it before serving but you can also mince the garlic and toss it with the tomatoes. Add salt and pepper.
Roast at a low temperature of 200 degrees F for two hours. Begin with the tomato halves with the cut side facing up, then turn after an hour and continue to bake.



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