Slow-Roasted Cherry Tomato Bruschetta

Roasting tomatoes brings out their inherent sweetness.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Ingredients

3 pints cherry tomatoes		1/4 cup sliced fresh basil
1 tablespoon extra-virgin olive oil		1 tablespoon red-wine vinegar
3 cloves minced garlic		14 slices baguette, (preferably whole-wheat), toasted
1/2 teaspoon salt		Anchovy fillets, Kalamata olives or sliced fresh basil, for garnish
1/2 teaspoon freshly ground pepper

Prep: 15 min Total: 60 min

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
Preheat oven to 325F.
2
Toss tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down, 45 to 55 minutes.
3
Combine the roasted tomatoes with basil and vinegar.
4
Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.

Calories: 69		Fiber: 3 g
Fat: 1 g		Saturated Fat: 0 g
Carbohydrates: 13 g		Protein: 3 g
Sodium: 178 mg		Monounsaturated Fat: 1 g
Exchanges: 1 starch		Cholesterol: 0 g
Carbohydrate Servings: 1		Potassium: 156 mg
Nutrition Bonus: Vitamins A & C, potassium, magnesium.

Chime In