Roasted Tomato Bruschetta. Say it for me, please. I want to hear how you pronounce the word “bruschetta”. My daughter and I have a friendly, ongoing discussion anytime the subject of bruschetta comes up. I say broo-sketa (she rolls her eyes); she says broo-sheta (I arch my eyebrows). I know I’m correct!
I know because I learned the correct pronunciation from Giada De Laurentiis. Anytime I watch her show, Giada at Home, I imagine myself Italian and completely embrace my non-existent Italian heritage. I have also learned to say the word mozzarella with a rolled “r” like this, “moe(t)z-arella” – it drives my husband wild.
Roasting tomatoes concentrates their flavor and intensifies their natural sweetness. When roasted tomatoes are served on toasted bread and drizzled with the balsamic/tomato pan juices, the result is divine.
It truly doesn’t matter how you say bruschetta – all that does matter is how delicious Roasted Tomato Bruschetta tastes, and this appetizer is one of the best.
I suppose for my American daughter with Scotch-Irish-German roots, her pronunciation of bruschetta is correct, and for this counterfeit Italian mama, I’ll say “broo-sketa” every time. It’s just so much fun!
Two of my all-time (other) favorite Simply Sated tomato dishes are: Tomato Tart with Mascarpone and Basil
and Perfect BLT with Sweet Spicy Bacon & Avocado.
Roasted Tomato Bruschetta
- 15-20 Campari tomatoes or tomato-on-the-vine tomatoes Campari tomatoes are larger than cherry tomatoes, but smaller than plum tomatoes.
- 2 tablespoons olive oil
- 3 tablespoons good balsamic vinegar
- 2 tablespoons white sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic minced or sliced
- Fresh thyme or rosemary optional
- For garnish:
- Fresh basil grated or shredded Parmesan
- 1 baguette or loaf of thin Italian bread
- For the bread:
- Preheat oven to 400F.
- 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.
- Remove bread and set oven to 275F.
- For the tomatoes:
- *Be sure the pan used is non-reactive to acidic foods (do NOT use aluminum).
- Preheat oven to 275F.
- Place whole tomatoes (whole, halved or sliced, with/without stems) on a cooking sheet in a single layer with space between tomatoes.
- Drizzle with olive oil and balsamic vinegar
- Sprinkle with sugar, salt, black pepper and garlic
- Roast 1½-2 hours or until the tomatoes have collapsed and are caramelized. (If roasting sliced tomatoes, the cooking time should be reduced.)
- Remove cooking sheet for oven and allow tomatoes to cool for 4-10 minutes.
- To serve:
- Place tomatoes on bread and drizzle with pan juices from the roasted tomatoes.
- If desired, sprinkle with fresh basil and Parmesan cheese.
- Cut and serve into bite-sized pieces.
Serving suggestions: Roasted tomatoes can be served over pasta, sprinkled with feta cheese for a salad, served with eggs or made into sauce.
*Tomatoes can be frozen for up to six months.
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