Oven-Roasted Tomato Bruschetta Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
丹尼尔加入了严重吃烹饪团队20华体会app入口14 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Aug. 29, 2018
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Photograph: Vicky Wasik

Why It Works

  • Canned tomatoes are packed when ripe, which means they have much better flavor than out-of-season fresh ones.
  • Gently roasting them in the oven concentrates their flavor, for an even bigger tomato-flavored punch.

When fresh tomatoes are out of season, this should be your go-to bruschetta recipe. By gently oven-roasting canned tomatoes (which are packed when truly ripe), you end up with a deeply flavored, jammy, and delicious topping. You won't even miss the fresh tomatoes—guaranteed.

Recipe Facts

5

(1)

Active:25 mins
Total:85 mins
Serves:16 servings
Makes:2 cups

Rate & Comment

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  • 2(28-ounce;794g)canspeeled whole tomatoes, drained, stem ends trimmed and any bits of skin removed

  • Kosher salt

  • 1/4cup(60ml)extra-virgin olive oil, plus more for drizzling

  • 15largebasil leaves, thinly sliced into a chiffonade

  • Red wine vinegar, to taste

  • Sugar, to taste

  • Freshly toasted sliced bread, for serving

  • Halved garlic cloves在祝酒,摩擦

Directions

  1. Preheat oven to 300°F (150°C). 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.

  2. 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.

  3. Rub top sides of toasts all over with garlic (rub more on for a stronger flavor, or less for a gentler one). Drizzle toasts with olive oil and season lightly with salt. Spoon tomatoes on top and serve.

Special equipment

Rimmed baking sheet

This Recipe Appears In

Nutrition Facts(per serving)
112 Calories
7g Fat
12g Carbs
2g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 112
% Daily Value*
Total Fat7g 9%
Saturated Fat 1g 4%
Cholesterol0mg 0%
Sodium147mg 6%
Total Carbohydrate12g 4%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein2g
Vitamin C 14mg 69%
Calcium 23mg 2%
Iron 1mg 4%
Potassium 254mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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