Roasted Double Or Triple Tomatoes For Bruschetta

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   ["I was out of sun-dried tomatoes in oil so I simmered the ready to eat dried tomatoes in olive oil let them sit a while before chopping. Reserve the oil to brush on the ciabatta slices before grilling adds big flavor to the bread and the bonus was enough oil left to add to a vinaigrette for my next salad.", "8 ounces assorted halved tomatoes tossed with some of the sundried tomato oil, herbs, and a couple small cloves of garlic, minced, grated cheese. Roast for about 14 minutes at 350u00b0. Strain the tomatoes saving the oil. Add 3 tablespoons minced sun-dried tomatoes and a couple torn basil leaves, mix thoroughly and add a little more tomato oil, about a teaspoon.

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   Slice ciabatta into thick slices and brush with some of the remaining tomato oil, grill on both sides and rub one side with garlic. Serve the tomato condiment on top of the grilled bread, sprinkle with grated cheese.

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   On soup night make the bruschetta and top with your favorite cheese, broil."]

* Per serving · 4 servings · Values may vary.

No additional tips available.