Slow-roasted flavor. Echoes of summer’s bounty of tomatoes. This recipe is a super way to quell that craving for rich tomato flavor when the weather turns chilly. It uses canned San Marzano tomatoes which can be found year round and the slow-roasting heightens the deep rich flavor of the tomatoes.
I make batches of these from fall through spring when I can’t get my hands on good quality fresh tomatoes. I slather them on everything from bread to pizza to pasta to fish to eggplant. This is a very, very simple preparation – just requires quite a bit of oven time. You will be amply rewarded with the aromas wafting from the oven while you wait for the little beauties to roast.
I am providing the recipe for my oven-roasted tomato bruschetta – however, be creative. Use these oven-roasted tomatoes in any which way you see fit. They are simply wonderful! Enjoy….
Oven-Roasted Tomato Bruschetta
For oven-roasted tomatoes:
2 28-oz. cans peeled whole san marzano tomatoes
1/2 cup extra-virgin olive oil (divided)
1 small onion
2 cloves garlic
Fresh herbs to your liking (I use roughly 1 tbsp. rosemary, 2 tbsp. parsley, 1 tbsp. basil)
1 teaspoon sugar
Salt and Pepper
1 loaf of bread
1 clove of garlic
Ricotta (Homemade ricotta works best – see Recipes; but store-bought works as well)
Make roasted tomatoes:
-Preheat oven to 275°.
-Pour about 1/4 cup extra virgin olive oil into a non-reactive baking pan.
-Chop onion and garlic and add to baking pan.
-Add fresh, diced herbs – as noted, I use approximately 1 tablespoon rosemary, 2 tablespoons parsley, 1 tablespoon basil. (I sometimes omit the rosemary.)
-Toss on bottom of pan and spread evenly.
-Drain canned tomatoes and gently squeeze each tomato to release an excess juices. Place in the pan a single layer.
-Drizzle top with additional 1/4 cup of extra virgin olive oil.
-Sprinkle with sugar and season to taste with salt and freshly ground black pepper.
-Place in preheated oven and bake for 3 hours. Enjoy the aromas as they bake!
Make bruschetta: Place oven rack in middle of oven and preheat oven to 400 degrees. Slice bread into thin, diagonal slices. Spread slices on ungreased baking sheet and toast until lightly brown, turning once. (5-10 minutes) Remove from oven and while still warm, rub garlic clove lightly over each slice to infuse a bit of garlic flavor on each piece.
Assemble bruschetta: Take one piece of bread, slather with a layer of fresh ricotta, then top with scoop of oven-roasted tomatoes. Place on serving dish and sprinkle top with a bit of fresh chopped parsley or basil. Serve and enjoy….