As hard as I tried to get this picture in focus, it just wouldn’t happen. So please forgive me. I will be making these many (MANY) more times so another picture will follow.
In the meantime it was MORE important for me to get this recipe to you because it is simply in a word ….
I’m not really sure how this recipe differs from Brushetta, I haven’t looked that recipe up. All I DO know is I absolutely LOVE roasted tomatoes and I just decided to throw in some shallots, garlic and extra virgin olive oil and let them roast for about 45 minutes.
I tend to roast the tomatoes at a high heat for a shorter period of time. I put them in a preheated oven at 350, making sure to toss them around every 15 minutes or so because they can go from cooked to burnt in an instant.
Keep an eye on them and take them out when they look similar to this:
The tomatoes have cooked down so they’ve become nice and soft, the shallots have caramelized nicely around them and you can smell that garlic all blended in nicely.
Mmmmm Mmmmm… Come to Mama!
Next it’s time to get the bread prepared. I bought a long skinny baguette type bread and sliced it kind of thin.
The bread is then toasted with either olive oil or butter in the oven or under the broiler. I made some homemade Garlic Butter the other day and decided to toast half of the slices with butter and the other half with olive oil.
The reviews in my house were mixed. I preferred the olive oil and the rest of the family loved the toasted garlic butter bread.
Either way is great, you really can’t go wrong. Just put the bread under a hot broiler for a few minutes or toast it in the oven at 350 for about 8 minutes until the bread is lightly toasted.
This is the perfect appetizer when having some friends over during the summer sharing a nice bottle of wine, don’t you think?
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do as well! 🙂
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