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For the bread:
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Preheat oven to 400F.
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Cut loaf of bread in half horizontally, cut into fourths. Butter or brush the bread with olive oil then toast in a 400F for 5 minutes then broil until top is golden brown, 1-2 minutes. Remove from oven – watch carefully to avoid burning.
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Remove bread and set oven to 275F.
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For the tomatoes:
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*Be sure the pan used is non-reactive to acidic foods (do NOT use aluminum).
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Preheat oven to 275F.
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Place whole tomatoes (whole, halved or sliced, with/without stems) on a cooking sheet in a single layer with space between tomatoes.
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Drizzle with olive oil and balsamic vinegar
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Sprinkle with sugar, salt, black pepper and garlic
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Roast 1½-2 hours or until the tomatoes have collapsed and are caramelized. (If roasting sliced tomatoes, the cooking time should be reduced.)
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Remove cooking sheet for oven and allow tomatoes to cool for 4-10 minutes.
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To serve:
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Place tomatoes on bread and drizzle with pan juices from the roasted tomatoes.
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If desired, sprinkle with fresh basil and Parmesan cheese.
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Cut and serve into bite-sized pieces.
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Enjoy!