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Oven-Roasted Tomato Bruschetta

Oven-Roasted Tomato Bruschetta
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 24 small tomatoes, (Roma or home-grown)
  • 2 heads garlic, each clove unpeeled but smashed with the side of a sharp knife
  • Salt & freshly ground black pepper
  • 3 Tbsp. sugar
  • 16 sprigs of fresh Rosemary, with stems
  • 3/4 cup olive oil
  • 1 large French baguette, sliced 1-inch thick



1 Preheat oven to 300F.

2 Using a sharp knife, cut a shallow X in the skin at the bottom of each tomato. Drop the tomatoes, 2 or 3 at a time into boiling water; count to 10 and then lift them out with a slotted spoon and plunge them into a bowl filled with ice and water. Peel the tomatoes, cut them in half, and gently squeeze the juice and seeds out of each half.  (Reserve juice and seeds for sauce).

3 Place the tomato halves side by side, cut side down on, on a well-oiled jelly roll pan (baking sheet with sides). Scatter with the garlic cloves, and sprinkle with salt, pepper, sugar, thyme and olive oil. Bake for 3 to 4 hours, shaking the pan occasionally so the tomatoes do not stick, until all the liquid in the tomatoes has evaporated.  The tomatoes will become very brown around the edges.  Immediately transfer them with a spatula to a glass dish to cool in a single layer.  Cover with plastic wrap and refrigerate.  If keeping for more than 2 to 3 hours, cover them with olive oil. 

4 To serve, place baguette slices on a baking sheet and toast in oven for about 3 minutes or until light golden brown. Brush with olive oil from tomatoes and top each baguette with a tomato.

Source: Judy Zeidler