Sunday, May 6, 2012

Carmelized Tomato Bruschetta

I'm preparing images for a post of a photo shoot I had with a lovely family this weekend, but in the mean time I wanted to post our recipe for bruschetta. So here goes!

For a quick and easy weeknight dinner Adam and I (well, Adam mainly) like to make caramelized cherry tomato bruschetta. We both don't like raw tomatoes so Adam improvised and made our bruschetta somewhat non-traditionally by roasting the tomatoes.

One carton each of yellow and red cherry tomatoes
5-6 cloves of garlic
8-9 basil leaves
Extra virgin olive oil
Balsamic vinegar
Salt and Pepper to taste

To a medium bowl, add about 1 tablespoon of olive oil and minced garlic (we use a garlic press). Cut the cherry tomatoes in half and add them to the bowl. Add a dash of salt and pepper and mix the contents of the bowl. Spread the tomato mixture into a roasting pan (we actually use a round cake pan to cook the tomatoes). Cook at 375ยบ F for 35-40 minutes. Once the tomatoes look sufficiently caramelized, take them out of the oven a place them into a clean bowl and add about a tablespoon or two of balsamic vinegar and the chiffonade cut basil and mix well.

We serve this a few different ways. Tonight we cooked some chicken and added the bruschetta to the top similar to this recipe from the Pioneer Woman (this was sooo good!). Mostly, we toast some french bread in the toaster oven with a little butter and fresh mozzarella cheese and top it off with the bruschetta. It's an easy and delicious meal, especially during the summer when you can acquire garden grown tomatoes. Yum.


  1. Well done guys! So funny, I love fresh tomatoes but am kinda meh about cooked ones. I'd make a fresh version of this I think :)

    1. Thanks! For me it's a texture thing the raw tomatoes. I do eat them sometimes if I make a salad and use balsamic vinegar. There's something about that combo that's so delicious!


Related Posts Plugin for WordPress, Blogger...