Ingredients
- Cherry or Grape Tomatoes (about 1 pint / 500g): These small tomatoes are ideal as they burst with sweetness and roast beautifully, concentrating their flavor.
- Garlic (3-4 cloves): Freshly minced or thinly sliced, garlic infuses the tomatoes and oil with its pungent, aromatic magic.
- Extra Virgin Olive Oil (1/4 cup / 60ml, plus more for drizzling): A good quality olive oil is key, as its fruity notes will shine through.
- Fresh Herbs (1-2 tablespoons, chopped): A mix of thyme, rosemary, or oregano works wonders. You can use dried herbs (about 1-2 teaspoons) in a pinch.
- Crusty Bread (4-6 thick slices): Sourdough, ciabatta, baguette, or any rustic artisan loaf will provide the perfect crunchy base.
- Salt (to taste, about 1/2 teaspoon): Enhances all the flavors. Flaky sea salt for finishing is a nice touch.
- Black Pepper (to taste, about 1/4 teaspoon): Freshly ground for the best aroma and kick.
- Optional: Balsamic Glaze (1-2 tablespoons for drizzling): Adds a sweet and tangy counterpoint that elevates the dish.
- Optional: Fresh Basil Leaves (a handful for garnish): Provides a fresh, peppery finish.
- Optional: Red Pepper Flakes (a pinch): For those who like a little bit of heat.
Instructions
- Preheat Oven & Prepare Tomatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Season Tomatoes: In a medium bowl, gently toss the cherry or grape tomatoes with the minced or sliced garlic, 1/4 cup of extra virgin olive oil, chopped fresh herbs (or dried herbs), salt, and black pepper. If using red pepper flakes, add them now. Ensure the tomatoes are well-coated.
- Roast Tomatoes: Spread the seasoned tomatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause them to steam rather than roast. Use two baking sheets if necessary.
- Roasting Time: Roast for 20-30 minutes, or until the tomatoes are softened, slightly blistered, and some have burst, releasing their juices. The aroma should be intoxicating! About halfway through, you can give the pan a gentle shake.
- Toast Bread: While the tomatoes are roasting, prepare your bread. You can toast the slices in a toaster until golden brown and crisp, grill them on a grill pan for lovely char marks, or broil them in the oven for a minute or two per side (watch carefully to prevent burning!). Once toasted, you can lightly rub a raw garlic clove over the warm bread for an extra layer of flavor, if desired.
- Assemble the Toast: Once the tomatoes are perfectly roasted and the bread is toasted, it’s time to assemble. Drizzle or lightly brush the toasted bread slices with a little extra virgin olive oil.
- Top with Tomatoes: Spoon the warm roasted tomatoes and their delicious juices generously over each slice of toasted bread. Be sure to get some of the roasted garlic bits on there too!
- Garnish & Serve: If using, drizzle with balsamic glaze and garnish with fresh basil leaves. A final sprinkle of flaky sea salt can also enhance the flavors. Serve immediately while warm.
Nutrition
- Serving Size: one normal portion
- Calories: 350