OVEN-ROASTED TOMATO BRUSCHETTA RECIPE
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. Try it!
Active
time : 25 mins
Total
time : 1 hour 25 mins
Servings : Makes about 2 cups
INGREDIENTS
·
2
(28-ounce; 794g) cans peeled whole tomatoes, drained, stem ends trimmed and any
bits of skin removed
·
Kosher
salt
·
1/4
cup (60ml) 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
Special
Equipment
·
Rimmed
baking sheet
INSTRUCTIONS
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.
Recipe
from seriouseats.com
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