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Sweet Roasted Tomato Bruschetta
fresh , sweet roasted tomatoes
2-3 pounds of fresh, ripe tomatoes
1/4 cup of extra virgin olive oil
3 garlic cloves
handful of fresh basil leaves
1-2 tablespoons of balsamic vinegar
unrefined salt and freshly ground pepper


1)crush the garlic cloves firmly and peel. Add the olive oil to a small sauce pan on the stove and add the smashed and peeled garlic cloves.Heat the oil until it is just hot enough to make your garlic start to sizzle. Turn off the heat. Preheat the oven to 475 degrees Fahrenheit.

2)Wash the tomatoes and cut in half.Place on a cookie sheet . Take the garlic cloves out of the olive oil with a spoon. Toss the tomatoes into the garlic infused olive oil and salt and pepper the tomatoes generously . Have the tomatoes cut side up . Place in the oven on the third rack and roast for about 15-20 minutes, or until the skins have started to burst.

3)allow the tomatoes to cool, then cut into bite size pieces. Tear basil over the tomatoes, drizzle with a little balsamic vinegar, salt and pepper and mix gently. taste test and adjust flavors as needed.

4)Chill several hours before serving. Serve on top of Bruschetta ( french bread toasted in the oven after being smeared with olive oil and a cut garlic clove ) or whatever else you can come up with .

Preparation Time: Serves: 3-4 cups of topping
Recipe Origin: United States
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