Roasted Garlic & Tomato Bruschetta Topping
I wish I could reach through your screen and shove a bite of this in your mouth. You have not lived until you taste this. Good golly, I love food so much.
I swear, my favorite thing in the world is eating.
According to one of my BFF’s this is one of the best things I’ve ever concocted. And I do a lot of concocting of good things.
This is one of those crafty ensembles that I constructed from the food I grew here… which brings me ultimate joy.
The only part of this dish that didn’t come from this farm was the olive oil.
This incredible melody came into existence because I was not willing to pay $12 for a tiny jar of “bruschetta topping” at the supermarket. I read the ingredients and thought to myself, I can make this.
What do ya know? Not only is it possible to make your own bruschetta topping, but it is also beyond tasty (and healthier too!).
To make this glorious feast, first, grab some tomatoes, red onions and a bulb of garlic.
Lop the top off the tomatoes and set them on the pan. If they are especially large tomatoes, cut them in half.
Cut the ends off the onions, remove the outer peel, and cut them in half.
Cut the ends off the cloves of garlic (so the garlic clove can be seen) but don’t peel them break up the bulb and sprinkle the cloves around the pan.
Now that all the fresh veggies are laying out on a baking sheet, drizzle them with plenty of olive oil.
Salt the entire party liberally and then top them all with fresh thyme and rosemary. I am using fresh herbs. If you only have dried, that is fine. It won’t take much. For every tablespoon of fresh herbs you only need 1 teaspoon of dried.
Roast veggies in a 375-degree oven for 2 hours.
This is when you are going to die because your house has never smelled so delightful in your life.
At the end of cooking time, the onions should be super soft. The garlic cloves should easily slide out of their housing, and the tomatoes should be wrinkly and reduced into somewhat shriveled blobs.
Let the veggies cool.
Roasting intensifies the flavors in fresh vegetables. The combination of tomatoes, onions, garlic, herbs, and olive oil is almost too much for me to handle. So dang amazing.
Everything on this sheet is mingling in a perfect way and making my mouth water.
Once things are cool enough to handle, squeeze the roasted garlic cloves out of their shells and into a bowl.
Add the roasted tomatoes and onions.
Use a fork and knife (or just a couple of knives) to easily dice this up into a lovely tomato-garlic spread/topping. You may need to ‘mash’ the garlic cloves with a fork so no one gets a garlic shot… but I do love a roasted garlic shot.
Taste and season with a little salt if needed.
Serve this on toasted bruschetta or with some soft pita, or on spaghetti squash.
I served mine with some homemade goat cheese.
Shut the Front Door!
And I called it dinner.
In Love,
Candi
Cut the top off the tomatoes and set them on the pan. If they are especially large tomatoes, cut them in half.
Cut the tops & ends off the onions, remove the outer peel, and cut them in half.
Cut the ends off each clove of garlic (so the garlic clove can be seen) but don't peel them break up the bulb and sprinkle the cloves around the pan.
Drizzle the veggies with plenty of olive oil. Salt liberally and then top them all with fresh thyme and rosemary.
Roast veggies in a 375-degree oven for 2 hours.Let the veggies cool.
Squeeze the roasted garlic cloves out of their shells and into a small bowl. Add the roasted tomatoes and onions.
Use a fork and knife to easily dice this up into a lovely tomato-garlic spread/topping.
Taste and season with a little salt if needed.
Serve this on toasted bruschetta or with some soft pita, or on spaghetti squash.
Pea
09/30/2019So ridiculously good!