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Whole Roasted Tomato Bruschetta

In the summer tomatoes are at their best, abundant and beautiful in reds, greens, golds and oranges. Nobody will argue that a tomato is absolutely delicious eaten in it’s raw and perfectly pure state but it’s hard to dip a piece of garlic rubbed, crusty, grilled bread into a raw tomato; so we highly suggest you try this juicy, mouthwatering, whole tomato version of Bruschetta from one of our favorite Kauai restaurants, Bar Acuda.

Whole-Tomato-Bruschetta-featured

By the way if you think Bruschetta is pronounced [bru-shet-ta], you’re wrong. * Bruschetta (Italian pronunciation: [bru-sket-ta] ( listen)). * Source: Wikipedia

Whole Tomato Bruschetta-Market

Add the oil, vinegar, onions, garlic, salt and pepper to a bowl and whisk lightly to mix. Put each tomato in a crock or individual cast iron dish. Divide the mixture and pour over each tomato and into the dish, making sure that each dish gets it’s share of garlic and onions and bake for approximately 35 minutes.

Whole Tomato Bruschetta-Collage 1 Whole Tomato Bruschetta-Collage 2

Slice the bread, brush both sides with olive oil and grill, charring lightly. While still hot rub a peeled garlic clove on each side and serve with the hot, Whole Roasted Tomato Bruschetta.

Whole Tomato Bruschetta-Collage 3

 

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Whole Roasted Tomato Bruschetta

A tomato is absolutely delicious eaten in it’s raw and perfectly pure state but it’s hard to dip a piece of garlic rubbed, crusty, grilled bread into a raw tomato; so we highly suggest you try this juicy, mouthwatering, whole tomato version of Bruschetta.

  • Author: Soffia Wardy
Scale

Ingredients

  • 4 tbsp. Green Onions, Sliced, plus more for garnish
  • 2 tbsp. of Garlic, Slivered, plus a few extra cloves for the bread.
  • 2 Whole Tomatoes, any color that is ripe and delicious
  • 1/2 c Balsamic Vinegar
  • 1 c Extra Virgin Olive Oil, plus more for the bread.
  • salt & pepper, a generous pinch of each
  • Crusty bread

Instructions

Tomato

  1. Preheat the oven to 300° F.
  2. Add the oil, vinegar, onions, garlic, salt and pepper to a bowl and whisk lightly to mix.
  3. Put each tomato in a crock or individual cast iron dish. Divide the mixture and pour over each tomato and into the dish, making sure that each dish gets it’s share of garlic and onions and bake for approximately 35 minutes.

Garlic Bread

  1. Slice the bread, brush both sides with olive oil and grill, charring lightly. While still hot rub a peeled garlic clove on each side and serve with the hot, Whole Roasted Tomato Bruschetta.