Picnic Anyone?

Roasted Tomato Bruschetta

image :  Roasted Tomato Bruschetta


  • 20 ripe medium Roma (egg) tomatoes (3 lbs/1.5kg), cored and halved lengthwise
  • 3 tablespoons Thai sweet chili sauce
  • salt and freshly ground pepper
  • 1/4 cup olive oil, plus extra for brushing on bread
  • 2 tablespoons balsamic vinegar
  • 4 garlic cloves, thinly sliced
  • 1 ciabatta loaf or other crusty bread
  • Parmesan cheese shavings


The tomatoes take about 4 hours to slowly roast in the oven, so this recipe is best made a day ahead of serving. This recipe is one of my favourite appetizers because it is easy to prepare and can be made days in advance; just make sure you use fresh garlic to prevent it turning green in the vinegar. These tomatoes are one essential that I always have in the fridge, ready to add to salads, pastas and sandwiches or just to snack on, but be warned, they’re addictive!

Grease a large wire rack and place it on a baking sheet lined with parchment paper. Preheat the oven to 325?F (160C). Place the tomatoes, cut side up, on the prepared rack and brush with the sauce. Sprinkle with a good pinch of salt and pepper. Roast in the preheated oven for 3 1/2 to 4 hours or until wilted and browned a little around the edges.

Combine 1/4 cup of the oil, vinegar and garlic in a large jar. Add the tomatoes and gently stir to coat; seal the jar. Marinate in the fridge for at least 8 hours or overnight. Remove from the fridge 1 hour before serving. Drain from the marinade just before serving.

Preheat the oven to 375?F (190?C). Cut the bread into 1/4 inch (6 mm) thick slices. Place the bread slices in a single layer on a large baking sheet. Toast in the preheated oven for 10 to 12 minutes or until lightly golden. Top the toasts with 2 pieces of tomato and sprinkle with parmesan cheese.