One of the hobbies I picked up during quarantine was baking sourdough. Like so many other people, it seemed like a good skill to develop when I had more time on my hands. Baking two loaves a week meant that I had to figure out how to use all that bread so this appetizer has become something of a regular at our house. This time of year the garden is spilling over with tomatoes of all sizes and basil. Add a little garlic, olive oil, and balsamic reduction and you’ve got yourself something quite delicious. This recipe goes best with a little Leon Bridges on Spotify and a glass of wine.
- 3 large tomatoes cut in large chunks on a mix of large and cherry tomatoes
- Keep cherry tomatoes whole
- 3 garlic cloves
- 2 Tablespoons olive oil
- Salt and pepper to taste
- Balsamic reduction
- Handful of chopped fresh basil
- Chiffonade the basil if you want to get fancy with it
- Crumbled goat cheese (optional)
- Homemade or store bought sourdough cut into slices and halved
- A french baguette would also work well
- Preheat oven to 400 degrees
- Slice bread and place on sheet tray
- Rub one side bread with a garlic clove
- Wash tomatoes and cut in large chunks (if large)
- Slice garlic cloves
- Add tomatoes and garlic to an oven safe pan
- Add olive oil and salt and pepper to taste
- Stir mixture so every bit of tomatoes are coated with olive oil and garlic is spread out
- Bake at 400 degrees for 10 minutes
- Change oven setting to broil
- Broil for 5-10 minutes until tomatoes are blistered
- Let cool 5 minutes
- While tomatoes are cooling, switch oven back to bake at 400 and toast bread for 5 minutes
- Top tomato mixture with a drizzle of balsamic reduction, basil, and the optional crumbled goat cheese
- Dip the warm bread right into the pan to soak up the olive oil goodness and make sure to get some of everything in every bite.
We love this appetizer when we’re having a lighter dinner or having a nice slow night. I just love everyone gathered around the kitchen island kids usually sitting on the island around a yummy, warm dish. We usually top half of this with the crumbled goat cheese so the kids can avoid that if they so choose.
Since we’re supposed to have a super early freeze this next week, I will likely be making this a time or two to use up my tomatoes and basil.
I hope you enjoy!
2 thoughts on “From the garden: Roasted tomato appetizer”
We still have a bunch of tomatoes growing in our garden, so this is a perfect recipe for us. Thanks for sharing.