Roasted Tomato Bruschetta

Slow-roasting tomatoes really concentrates their flavour and makes them much sweeter than the sundried tomatoes you get from a jar. A taste of summer even in colder climes.

Feeds 2 – 4


200g cherry tomatoes

Olive oil

Salt and pepper

4 slices of sourdough or other rustic Italian-style bread

1 clove of garlic, unpeeled and left whole

Soft goat’s cheese (such as chèvre)


Halve the cherry tomatoes and place cut-side up on a parchment-lined baking tray. Lightly drizzle with olive oil and sprinkle over a little salt and pepper, then roast in a very low oven (100C / 210F) for 2 – 3 hours, depending on size, until shrivelled and slightly charred in places.

Toast four thin slices of bread on both sides, then rub one side with the garlic clove while the toast is still hot. Smear over a generous layer of goat’s cheese, then top with a scant layer of the roasted tomatoes. Drizzle over a final tiny bit of olive oil and serve, preferably with a glass of prosecco.

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