Tomato Confit Bruschetta

This is a dish I saw on Food TV, but it looked so simple I figured I’d try it and share it. As I am prone to do, I made some changes like the addition of oregano and black pepper, and I cut back on some salt. And lastly, I added some pomegranate molasses at the end for some thing different. (Balsamic works great too.) I hope you like it.

Confit tomatoes
12 Roma tomatoes cut in half
1/2 cup olive oil
1 teaspoon fresh thyme
1 teaspoon oregano
1 teaspoon basil
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 tablespoon garlic, minced
2 tablespoons pomegranate molasses or balsamic vinegar

1 baguette sliced on bias

Heat oven to 300.
Mix all ingredients (except bread) in a bowl.
Place coated tomatoes on rack on a sheet pan.
Bake for 2 hours.
Slice tomatoes.
Serve on baguette slices.
Top with Romano cheese and molasses or balsamic.

One Comment Add yours

  1. dolphinwrite says:

    Less salt is better. The American diet has too much. 🙂

    Liked by 1 person

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