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Slow-Roasted Tomato Bruschetta
Posted by Lori Ross - Viewed 1564 times

Recipe by Lori Ross

Roma/plum tomatoes washed and sliced in half
Olive oil
Salt and pepper
Chopped fresh basil, rosemary, thyme or parsley
Toasted slices of bread rubbed with raw garlic (after toasting)
Set oven to 300 degrees. On a cookie sheet covered with aluminum foil, pour or spray a thin layer of olive oil and sprinkle a little salt and fresh ground pepper.  Place tomato halves face down on cookie sheet, and place in oven for 1 ½ - 2 hours. Tomato halves should collapse, wrinkle up and caramelize along the edges. Toast sliced French or Italian bread and rub with fresh garlic clove. Serve individual tomato halves on slices of bread garnished with herbs or serve tomatoes in bowl surrounded by bread and let guests help themselves. (If tomatoes are hard, or less sweet, such as those we sometimes get in the winter, sprinkle a bit of sugar before cooking to promote the caramelization process.)
Alternatively, use tomatoes to make quick pizza: Sprinkle grated mozzarella, crumbled blue or goat cheese on a prepared pizza shell (Boboli is my favorite) and top with roasted tomatoes, chopped garlic or onion and fresh herbs. Bake in 400 degree oven for 10 minutes and serve.  Serves 4-6.

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