Autumn tomato bruschetta

Yield: 4 servings

Measure Ingredient
4 pounds Beefsteak tomatoes, fresh or roasted
1 tablespoon Olive oil
1 Loaf bread for crostini or other Italian bread
2 Garlic cloves

To roast toamtoes; Preheat oven to 500 degrees. Oil a 9x12" baking dish with olive oil. Slice tomatoes in ½" thick slices, then cut slices in half or in quarters if they are very large.

Layer tomato slices in baking dish. Brush each layer with oil. Roast tomatoes until very soft, about 45 minutes.

Meanwhile, slice bread into 1" slices. Place them on a baking sheet.

Bake bread until toasted, 3 or 4 minutes; remove from oven and rub each slice with garlic clove. Remove tomatoes from pan with slotted spoon or spatula; place on top of bread slices. Serves 8 as an appetizer or 4 as an entree. Submitted By MARY RIEMERMAN On 03-31-95

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