TASTE
Roasting adds to easy bruschetta
| • | There's something about tomatoes |
By Wanda A. Adams
Advertiser Food Editor
Looking for a simple recipe to use up some particularly beautiful mixed-color cherry tomatoes from Ho Farm, I came across this recipe for bruschetta with roasted caramelized cherry tomatoes in Biba Caggiano's "Biba's Italy" (Artisan, 2006).
Having learned Caggiano's technique for roasting tomatoes, I'll never make it any other way. (See video of this recipe at www.honoluluadvertiser.com.)
BIBA'S BRUSCHETTA
Heat oven to 250 degrees.
Place half the tomatoes, cut side up, on a small baking pan that can accommodate them snugly in one layer. Season lightly with salt. Place on the middle rack of the oven and roast for 2 1/2 hours, checking every half-hour or so (if they are threatening to burn, turn heat down to 200 degrees). In the last half-hour of cooking, sprinkle the tomatoes with the sugar. They will be dried and wrinkled when done. Remove from the oven and cool to room temperature.
Just before serving, in a medium bowl, combine roasted and raw tomatoes, basil, salt and pepper to taste, and olive oil. Toss and set aside.
Heat the oven to 400 degrees. Brush the bread on both sides with the olive oil that has pooled in the bowl of tomatoes. Place the bread on a baking sheet and toast about 2 1/2 minutes a side, until golden. Rub one side of each slice with the cut sides of the garlic. Spoon tomato mix over, and serve immediately.
Makes 8 servings.
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
