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Roasted Tomato Bruschetta. Toasted Italian bread topped w/roasted tomatoes on the vine - the perfect appetizer for your favorite Italian meal. Simply Sated
5 from 1 vote

Roasted Tomato Bruschetta

Toasted Italian bread topped w/roasted tomatoes on the vine - the perfect appetizer for any Italian meal. Roasting tomatoes concentrates flavor, brings out the natural sweetness and adds delicious depth-of-flavor in any dish. *See notes for additional serving suggestions.
Course Appetizer
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings 8 -10
Author Susie Gall


  • 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


  1. For the bread:
  2. Preheat oven to 400F.
  3. 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.
  4. Remove bread and set oven to 275F.
  5. ----------------------------
  6. For the tomatoes:
  7. *Be sure the pan used is non-reactive to acidic foods (do NOT use aluminum).
  8. Preheat oven to 275F.
  9. Place whole tomatoes (whole, halved or sliced, with/without stems) on a cooking sheet in a single layer with space between tomatoes.
  10. Drizzle with olive oil and balsamic vinegar
  11. Sprinkle with sugar, salt, black pepper and garlic
  12. Roast 1½-2 hours or until the tomatoes have collapsed and are caramelized. (If roasting sliced tomatoes, the cooking time should be reduced.)
  13. Remove cooking sheet for oven and allow tomatoes to cool for 4-10 minutes.
  14. -----------------------------
  15. To serve:
  16. Place tomatoes on bread and drizzle with pan juices from the roasted tomatoes.
  17. If desired, sprinkle with fresh basil and Parmesan cheese.
  18. Cut and serve into bite-sized pieces.
  19. Enjoy!

Recipe Notes

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.