Bruschetta with Slow-roasted Tomatoes
Serves: 4
Cost CuttingEco FriendlyQuick Make
This makes the perfect starter to any summer dinner, or simply serve with drinks
Ingredients:
300g cherry tomatoes, halved3 tbsp Newman’s Own Italian Dressing, plus extra to drizzle
a little sea salt and freshly ground black pepper
8 x 2.5 cm slices Italian style bread e.g. Ciabatta
1 garlic clove, peeled
1 ball vegetarian mozzarella, torn into pieces
basil leaves, to garnish
method:
- Preheat the oven to 150C/300F/Gas 2. Place the tomatoes, cut side up on a large baking tray.
- Drizzle the top of each with the dressing, sprinkle over a little sea salt and freshly ground black pepper, then cook in the oven for about 45 minutes or until the tomatoes have shrivelled. Allow to cool slightly.
- Toast the bread, on both sides, preferably in a griddle pan, to create dark lines or under a preheated grill. Rub the surface with the clove of garlic.
- Arrange the bread on a platter, then top with some mozzarella and the tomatoes, drizzle with extra dressing and garnish with basil leaves. Serve immediately.
