More Breadcrumbs

Oven-Roasted Tomato Bruschetta Recipe

Daniel Gritzer
Oven-Roasted Tomato Bruschetta Recipe

[Photograph: Vicky Wasik]

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.

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.

Read more: A Guide to Great Tomato Bruschetta, in Season and Out

  • Yield:Makes about 2 cups
  • Active time: 25 minutes
  • Total time:1 hour 25 minutes

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. 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. 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. 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.

This Recipe Appears In
A Guide to Great Tomato Bruschetta, in Season and Out

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Daniel Gritzer Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

Filed Under
Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

PREVIEW YOUR COMMENT