Oven-Roasted Tomato Bruschetta Recipe

20160812-bruschetta-vicky-wasik-26.jpg
Photograph: Vicky Wasik

Why It Works

  • Canned tomatoes are packed when ripe, which means they have much better flavor than out-of-season fresh ones.
  • Gently roasting them in the oven concentrates their flavor, for an even bigger tomato-flavored punch.

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. You won't even miss the fresh tomatoes—guaranteed.

Recipe Facts

Active: 25 mins
Total: 85 mins
Serves: 16 servings
Makes: 2 cups

Rate & Comment

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

Directions

  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.

Special equipment

Rimmed baking sheet

This Recipe Appears In

Nutrition Facts (per serving)
139 Calories
7g Fat
17g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 16
Amount per serving
Calories 139
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 202mg 9%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 3g
Vitamin C 14mg 69%
Calcium 31mg 2%
Iron 1mg 6%
Potassium 265mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)