Bruschetta with Roasted Baby Tomatoes

by on July 22, 2007
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I’m taking a little break from my constant reading of Harry Potter and the Deathly Hallows to tell you about the most delicious thing I’ve eaten all summer (and keep eating again and again), which is also the simplest. I mentioned before that we are up to our elbows in cherry and grape tomatoes from our garden. They’ve been coming in so heavily that there’s no way that we could possibly eat them all in salads, so I’ve started roasting them–and D. and I have become addicted. Something magical happens when you roast an already sweet little tomato: the sugars and flavors concentrate and it practically melts in your mouth in an explosion of deep, rich sweetness. (Someone fan me, I’m getting flushed just thinking of it!)

There are lots of ways to roast tomatoes, some requiring hours of time and various ingredients, but my way is much simpler and, I believe, equally delicious. I use only 5 ingredients– tomatoes, olive oil spray, salt, pepper, and water (or veggie broth)–and cook them for about 40 minutes in a pyrex baking dish. Using grape or cherry tomatoes results in roasted tomatoes that are still juicy rather than dried out since the skin prevents all of the juices from evaporating. Still, after cooking, the tomatoes are significantly reduced:

Tomatoes Before and After Roasting

This 8×8-inch baking dish held 2-3 cups of cherry and grape tomatoes. Once they were cooked, I had about half that much, about enough for 4 slices of bruschetta:

Bruschetta with Roasted Tomatoes
(That’s Alanna’s Cowboy Coleslaw in the background, which was a fabulous accompaniment to our meal of white beans with Italian seasonings and bruschetta with roasted tomatoes.)


We’ve also eaten roasted tomatoes on pasta and as a side dish. No matter how many pans of tomatoes we roast, we never, ever have leftovers.

I’ll be planting our second crop of tomatoes soon so that we can keep enjoying this delicacy right up until winter. If you don’t have homegrown tomatoes, store-bought grape tomatoes will work just as well. But don’t be surprised if you become addicted!

Now, back to Harry Potter. 550 pages and counting!

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{ 6 comments… read them below or add one }

1 Magda September 10, 2010 at 8:49 am

I never had baked tomato bruschetta, only traditional one with fresh tomatoes and garlic but it’s one of my favorite foods ever. Definitely gotta try this one, maybe I could also roast garlic and mash a bit? I just love garlic.

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2 Julie September 13, 2010 at 8:03 am

Oh.My.Gosh. This was phenomenal. I’m pretty sure I’ll be eating this daily until I use up all of our baby tomatoes. I forgot to buy French bread at the store so I found this super easy recipe to make it at home: http://www.vegan-food.net/recipe/607/Quick-French-Bread/. The combination of the smells of fresh baked bread plus the roasting tomatoes was absolutely amazing.

There aren’t enough ways to say thank you! :)

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3 Tricia July 30, 2011 at 9:38 pm

I just roasted the sungold tomatoes we are starting to have an over-abundance of in our garden. Wow! I knew the tomatoes were sweet, but when roasted it was like the flavor just intensified. We ate these with French bread, basil and daiya, and we will definitely make it again.

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4 loppitz September 14, 2011 at 5:11 pm

OMG! You were not kidding when you said this was delicious. My only complaint(with myself) is that I am just finding this recipe when I am almost at the end of my tomatoes. I made this alongside your lentils and eggplant, your tofu quiches, your chocolate -orange cake and a salad. Everyone agreed that this was the best part of the meal.

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5 eiresicilia August 27, 2013 at 11:09 am

I have an electric pressure cooker that has a browning setting. Works really well without heating up the kitchen. I’ve used it to roast small potatoes with cloves of garlic, chopped onion and fresh rosemary. After everything is nicely browned, add water to create stock and use slow cooker setting to finish reducing. No doubt, I’ll try roasting tomatoes too!

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6 Stacey September 9, 2014 at 11:23 am

We have an abundance of tomatoes, so I would love to make several batches. Have you tried storing or freezing the roasted tomatoes? If so, can you share any tips?

Love your recipes!

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