Tuesday, August 13, 2013

New Twist On Old Fave: Roasted Tomato Brushetta

A few years ago, I shared my recipe experiment for Honey Roasted Tomato Brushetta - my attempt to replicate a very yummy appetizer I had at a local restaurant.  (Click here for part 1 and here for part 2).

This morning, in between down pours and t-storms, I harvested another round of cherry tomatoes from the garden.


Today's harvest, added to the last three days or so of harvesting cherry tom's, plus the cooler temps that came with the rain gave me a hankering for Roasted Tomato Brushetta!  So here is my new twist on an old favorite:

Preheat your oven to 300* and then...

Cut up your toms and add them to a large bowl. This equaled a third of a bowl.

To your toms, add 2 tblspn of extra virgin olive oil, 1/8 tsp salt & pepper
(fresh ground if you have it), garlic & onion powders to taste, basil & parsley
flakes to taste.  Add a drizzle or two of honey to cut the bitterness. Mix/toss well. 

Line a rimmed cookie sheet with tin foil, spray with non-stick spray and then
spread out the tom mixture onto the cookie sheet so the toms are in a single layer.

Re-sprinkle with seasonings listed above and place in your oven for a half hour. 

When your timer goes off after a half an hour, check on your toms.  If the evoo is drying up anywhere, you can drizzle up to another 2 tablespoons of evoo over the toms like I did and put back in the oven for an additional 20 minutes.  Because cherry toms are small and have less liquid than larger toms, if you go more than the additional 20 minutes, you may burn not only the spices but the toms as well.

(Forgot to take photo of toms once I pulled the cookie sheet out of the oven!) 

Carefully scrape the toms from the foil lined cookie sheet and spoon back into
the bowl - you don't need all of the evoo from the cookie sheet.
Let cool 20 minutes.

If you're not going to eat this right away, spoon into a container for later.

Keep the lid off until it's fairly cooled off.


Isn't that pretty?!

Now, I prefer this brushetta warm vs cold like with the honey roasted, but, that's up to you! I also prefer my brushetta with regular crusty bread (or garlic bread) vs the really hard bread chips, but, again, that's up to you.

I toasted up some leftover Italian bread slices in the toaster and slathered them
with ricotta cheese.

Lastly, I spooned the roasted tomato mixture onto each slice.
(Sprinkle with a dash of salt if you like)
And there you have it!

Super easy and super yummy.  Have fun and experiment!  Use tomatoes from your garden or local market.  Add spices you enjoy that I didn't mention up there.  (I may try adding Curry powder next time! Or onions).

Keep leftovers in the fridge and reheat on very low heat to warm up (and de-gunk the evoo).

Have you recently made a new twist on an old favorite of yours? Share with me below!

2 comments:

Jo said...

This also works well with Portuguese rolls! Toast them in the frying pan 1st by heating some evoo and sprinkling garlic/onion powder and Blk pepper into the oil then put the roll halves face down, pressing to the pan. Toast up to your preference, slather on your ricotta cheese then drizzle the warmed up roasted Tom mix over top! So YUM!

Modern Mia said...

I had to share this on my blog today. It was so, so good! Thank you for sharing this recipe!!!