Bruscetta with Slow Roasted Tomatoes

  • 300 g cherry tomatoes, halved
  • 3 tablespoons Newman’s Own Italian Dressing, plus extra to drizzle
  • A little sea salt and freshly ground black pepper
  • 8 x 2.5 cm slices Italian style bread e.g. Ciabatta
  • 1 clove garlic, peeled
  • 1 ball buffalo mozzarella, torn into pieces
  • Basil leaves, to garnish
  • Preheat the oven to 150°C, Gas Mark 2. Place the tomatoes, cut side up on a large baking tray.
  • Drizzle the top of each with the dressing, sprinkle over a little sea salt and freshly ground black pepper, then cook in the oven for about 45 minutes or until the tomatoes have shrivelled. Allow to cool slightly.
  • Toast the bread, on both sides, preferably in a griddle pan, to create dark lines or under a preheated grill. Rub the surface with the clove of garlic.
  • Arrange the bread on a platter, then top with some mozzarella and the tomatoes, drizzle with extra dressing and garnish with basil leaves. Serve immediately.
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