Roast tomatoes on sourdough. Transfer the tomatoes and garlic to a soup pot, and use a hand blender to pulse a few times. Below, we breakdown how to roast tomatoes four different ways: roasted roma tomatoes, baked tomato slices, fire-roasted tomatoes, and roasted cherry tomatoes. Halve the cherry tomatoes and sprinkle with oregano.
Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Load some marinated tomatoes on the slice together with some Feta cheese. Drizzle some of the oil from the tomatoes. You can cook Roast tomatoes on sourdough using 6 ingredients and 2 steps. Here is how you cook it.
Ingredients of Roast tomatoes on sourdough
- It’s of Cherry tomatoes.
- It’s of Oregano.
- Prepare of Basil.
- It’s of Sourdough.
- Prepare of Olive oil.
- Prepare of Salt.
Garnish with a sprig of rosemary, or whatever you have available. Blend the tomatoes, olive oil, salt, and the rosemary leaves together until you have a paste (you don't have to blend the rosemary leaves, you can add them whole or chopped to the dough) In a bowl add the flour, make a well in the middle and add the water, the starter, and the tomato paste and combine until there aren't dry flour particles. Tomatoes roasted in a bath of olive oil with a head of garlic, herbs, and the secret ingredient: bacon. We put the hodgepodge of other vegetables on a sheet pan to roast as well, meanwhile slicing fresh sourdough bread she had made.
Roast tomatoes on sourdough instructions
- Halve the cherry tomatoes and sprinkle with oregano. Roast in the oven for 20 minutes at 150°C..
- Serve on toasted sourdough with chopped basil, drizzle with olive oil and sprinkle some salt..
It has the soft, chewiness of the bread combined with the salty prosciutto and the sweet, warm and gooey tomatoes and the pop of basil and it all just blends so perfectly. I've been on a sourdough bread baking kick lately, so yes this is homemade bread. You can certainly use a good quality store bought loaf though. In a bowl, toss tomatoes with oil, salt, and pepper. In a small skillet, heat remaining oil and sauté garlic until fragrant; transfer to a small bowl.