Roasted Tomato Bruschetta Topping

We all do it, go to the farmers markets and see those bushel's and pecks of Michigan home grown tomatoes and vegetables. As you walk through the farm stand filling up your cart with the summer's bounty, a million ideas of what to make start spinning in your head. Look at this, wow that's good, wow, I can make...and before you know it your kitchen counter is full of the best of the fresh. What to do, what to do. So for the days when the weather has cooled and you can handle the oven on for a few hours, make this amazing Roasted Tomato Bruschetta Topping. You can also use it as a sauce for grilled meats or pasta. Your imagination will get you there! Enjoy!

Roasted Tomato Bruschetta Topping

Oven @ 300

10 1bs Roma Tomatoes, quartered
2 Large Vidalia Onions, peeled and cut into small wedges
3 heads of garlic, tops cut off
A few sprigs of thyme or two teaspoons dried
2 tsp dried basil
2 tsp dried oregano
1/2 - 2/3 c extra virgin olive oil
2-3 tsp salt
2 tsp sugar
1 tsp freshly ground black pepper
2-3 tbsp. good quality balsamic vinegar

Arrange the vegetables on rimmed sheet trays in one layer. Sprinkle with herbs, salt, pepper, sugar and balsamic. Drizzle olive oil over, making sure garlic is cut side up and covered in oil. Be generous with the olive oil. If using two sheet trays you may need a full cup! Roast in the oven for 2 - 3 hours, until tomatoes have just started to thicken up and become a little chewy. If the garlic heads get done before the rest of the vegetables, pull them out of the oven and set aside. When done roasting, remove from oven and allow to cool to room temp. Using a slotted spoon place the veggies on a cutting board and roughly chop. Add the cloves of the roasted garlic at this time. Place in a bowl, adding any of the roasting juices to moisten the mixture. The Bruschetta Topping can be served this way or pureed in a food processor if you like a fine texture (do not add the extra liquid until after you puree, you may not need it!).

Toast or grill thick slices of good quality ciabatta bread, drizzle with olive oil and rub garlic on them. Sprinkle with a little salt. Top with the Roasted Tomato Bruschetta Topping

Place 1 1/2 c. bruschetta topping in a shallow oven proof dish. Place 5-6oz. sliced goat cheese on top. Place in oven and heat until cheese just begins to melt. Serve with toasted bread.

To 1 1/2 c. topping add 1/3 c. pitted kalamata olives, 1 T capers, drained and rinsed, 1/2 c. roasted red peppers, diced. heat through. Use this to top grilled fish, lamb, pork, chicken, pasta. Add crumbled feta if you like.


  1. I made this today and it was deeeelish. Can't wait to make it again. Thanks so for sharing your recipe; I love new trying new things. Dawn Suski


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