You can kick up a simple chopped tomato bruschetta, by roasting the tomatoes! It brings out the tomato’s natural sweetness and adds a toasty flavor too. I love a good bruschetta in the summer, because all the tomatoes are at the peak of their season!
I am always looking for as many ways to use summer’s good tomatoes and this just might be my new favorite! It is really all about good ingredients and simple flavors…and that’s what I love about good food.
Sometimes, food just doesn’t need all the fuss. Just good, solid ingredients picked at just the right time…and summer is the perfect time of year for most of my favorite produce! Lucky me!
Total Time: 20 Mins
Prep Time: 5 Mins
Cook Time: 15 Mins
3 cloves of garlic
3 basil leaves
Big pinch of kosher salt
Couple grinds of fresh black pepper
1-2 tbsp of Olive Oil
Couple good crackers or crusty french baguette
Preheat oven to 400 degrees. Slice the tomatoes in half and scoop out the seeds. Sprinkle with a pinch of salt. Roast tomatoes and garlic cloves (whole) on a baking sheet for 10 minutes. Remove from oven and let cool. Finely chop garlic, and rough chop tomatoes. Tear basil in to small pieces and fold together all the remaining ingredients.
Serve with your favorite crackers or crusty french baguette.