Oven roasted tomatoes and garlic are the perfect accompaniment for toasted bread. This is a quick and easy lunch or appetizer that is the perfect way to use juicy cherry tomatoes. It's a sheet pan recipe that is flavorful and delicious.
Basil, tomatoes, garlic, and bread. Is there a better pairing? Yum. I love to roast up cherry tomatoes and garlic in the oven. Even better when you pop some crusty bread in there and serve it altogether! This is like a version of bruschetta, but with cooked tomatoes.
While this makes a great lunch, it can also be served as an afternoon snack or appetizer before dinner.
Ingredients:
- Cherry or grape tomatoes
- Garlic
- Ciabatta or French bread
- Fresh basil
- Olive oil
- Salt and pepper
How to serve:
The roasted tomatoes and garlic on toast are delicious on their own as an easy lunch! However, you can also pair with other things to make it a hearty meal.
Serve alongside a pasta dish like this shrimp scampi, creamy harissa pasta, lemon chicken piccata, or easy cheesy pasta bake.
Serve with a veggie like oven roasted red cabbage, roasted harissa cauliflower, or roasted asparagus with lemon zest.
Serve with a main dish like these air fryer greek chicken thighs, air fryer honey dijon salmon, salmon en papillote with carrots, or these green goddess chicken bites.
Recipe tips:
- Leave the garlic in the wrapper/skin. If you take it out of the wrapper, it has a higher chance of burning and getting bitter. You can also wrap the garlic cloves (still in the skin) in foil to help ward against the potential for it burning.
- When you're spreading oil on the bread, make sure to get all the way to the edges! If you have missed the edges and you broil it, the edges wind up burning.
How to make:
Just take some cherry (or grape) tomatoes. Place on a baking sheet with a few cloves of wrapped garlic, drizzle everything in some olive oil, and bake.
While the tomatoes are baking, Cut the bread and dab with olive oil. And gather up some fresh basil.
Add the bread to the oven and bake for a bit longer (and then a quick broil so the toast gets toasty!)
Squeeze the garlic out of it's wrapper, smear onto the toast, cover with tomatoes and basil and enjoy!
Oven Roasted Tomatoes on Toasted Bread
Ingredients
- ½ loaf Ciabatta or French Bread
- 10 oz cherry or grape tomatoes
- 3 tablespoon olive oil divided
- 6 cloves garlic
- 10-14 leaves fresh basil
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Add tomatoes and garlic to a baking sheet. Drizzle with 2 tablespoons olive oil and toss. Cook in the oven for 15 minutes.
- While tomatoes are cooking, cut the bread into 2 equal pieces, then slice each in half to form 4 open-faced slices. Put the extra 1 tablespoon olive oil in a small bowl, and with a pastry brush, brush the olive oil all over the open faces.
- Tear or slice the basil leaves into small pieces.
- Once the tomatoes have been cooking for 15 minutes, add the bread to the sheet pan and return to the oven for an extra 5 minutes. After 5 minutes, remove from the oven (or broil for an extra 1-2 minutes if needed).
- Take the roasted garlic cloves and squeeze out of their paper skins. Spread onto toasted bread slices. Place onto plates and top with roasted tomatoes and basil leaves. Sprinkle with salt and pepper to taste.
Notes
- Leave the garlic in the wrapper/skin. If you take it out of the wrapper, it has a higher chance of burning and getting bitter. You can also wrap the garlic cloves (still in the skin) in foil to help ward against the potential for it burning. If your garlic is looking pretty brown, remove it from the sheet and set aside before adding the bread and baking for an additional 5 minutes.
- When you're spreading oil on the bread, make sure to get all the way to the edges! If you have missed the edges and you broil it, the edges wind up burning.
jennifer
oven roasted tomatoes are soooo yummy . .but on bread with garlic . . I'm drooling!