zoom Bruschetta with slow roasted tomatoes
  • Print A4 A5
    • Close

    Save to your scrapbook

    Bruschetta with slow roasted tomatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Bruschetta with slow roasted tomatoes

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 4

    Ingredients

    500g Waitrose Pome Dei Moro Tomatoes, halved
    2 cloves garlic, crushed
    25g pack basil, shredded
    25g pine nuts
    4 tbsp Italian extra virgin olive oil
    1 Waitrose Mixed Olive Ciabatta, cut into 16 slices
    50g Sacla’ Sun Dried Tomato Pesto
     

    Method

    1. Preheat the oven to 180°C, gas mark 4. Place the tomatoes, cut side up on a large baking tray and scatter over the garlic, half the basil and the pine nuts. Then drizzle over 2 tbsp oil, season and bake for 25-30 minutes.

    2. Place the bread slices on another large baking tray, and brush with the remaining oil, season and bake on a lower shelf for the last 20 minutes of the tomatoes’ cooking time until crispy and golden.

    3.Spread the bread with the pesto, top with the tomatoes, drizzle with the leftover juices. Then sprinkle over the remaining basil and serve. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary