Roasted Tomato and Garlic Bruschetta


In my first year of Grad School, I met a girl in my apartment complex and we became instant friends.  We went shopping together, watched TV together and planned random days to just “bump” into each other on campus.  When her mom came to town, I invited them both over for dinner and her mother brought this fabulous appetizer with olives, goat cheese and roasted garlic.  It was the first time I had homemade roasted garlic, and the idea of making it myself was intoxicatingly exciting.

People seem to come and go in bad waves and good, and she has certainly gone.  What remains with me forever is roasted garlic.  For this fact alone, I feel blessed to have had her as my friend.

Roasted garlic with goat cheese and olives is wonderful, but it is often on the pricey side.  My Roasted Tomato and Garlic Bruschetta is equally as delicious in its own way and by far more affordable.

Roasted Tomato and Garlic Bruschetta
Serves 4

2 cups cherry tomatoes
1 TBS dried basil
Salt and pepper
2 heads garlic, peeled
5 TBS olive oil.
1 medium red onion, chopped
2 TBS fresh basil, minced (optional)
1 loaf French bread of choice, sliced thinly (toasted it desired)

Preheat oven to 350 degrees.  Cover a large cookie sheet with foil and coat with non-stick cooking spray.

Spread tomatoes onto cookie sheet.  Sprinkle dried basil, salt and pepper on top.  Shake tomatoes to coat evenly with spices.  Bake for 20 minutes, shaking cookie sheet occasionally to keep the tomatoes from burning.

Remove from oven and transfer tomatoes and their juices into a large bowl.

Increase oven to 375 degrees.  Place peeled garlic in the center of a large piece of tinfoil.  Pour 4 TBS olive oil on top and close the tinfoil around the garlic securely.

Place onto a cookie sheet and bake for 60-70 minutes or until cloves are tender and mushy.

In a large fry pan, heat 1 TBS olive oil.  Add onions and season to taste with salt and pepper.  Sauté until translucent and then transfer to bowl with tomatoes.

Add roasted garlic and basil.  Stir to combine.

Serve at room temperature or warm with bread.

Note:  It can be cheaper and not to mention easier to buy pre-peeled garlic in the grocery store.  It will be a lot more garlic then this recipe calls for, but you can use the garlic for tons of other things throughout the kitchen in the next few days.
Recipe in print-friendly format


About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.


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