Photo: William Meppem
Yield
Makes 4 servings

This simple bruschetta tastes best on sourdough bread, but feel free to use whatever bread you have on hand to cut down on cost. Also, choose dried oregano over fresh for an inexpensive option.

How to Make It

Heat oven to 275ºF. Arrange the tomatoes in a shallow baking dish or on a cookie sheet. Drizzle half the oil over the tomatoes and sprinkle with the oregano, a few grinds of pepper, and half the salt. Bake about 40 minutes or until the tomato skins pucker and split slightly. Remove from oven. Set oven to broil and toast the bread on both sides until golden (or use a toaster). Remove to a serving dish and immediately rub the cut sides of the garlic into one side of each slice. Sprinkle with the remaining 1/2 teaspoon of salt and drizzle with the remaining oil. Serve the tomatoes on top of the toast. Roasting caramelizes the natural sugars in tomatoes, giving them more sweetness, more intense flavor, and richer color.

Ratings & Reviews

jhoward0145's Review

jhoward0145
June 24, 2014
N/A

kidwhocooks's Review

kidwhocooks
February 17, 2012
N/A

kabrobinson's Review

kabrobinson
February 15, 2012
This was pretty good. Although a little messy.... but bruschetta always is. The tomatoes have tons of flavor, and the recipe is SO simple to make. These were gobbled up quickly.