Home RecipesVegetarian Bruschetta with roasted tomatoes and olives

Bruschetta with roasted tomatoes and olives

by paddock2pixel

I used to be a super picky eater as a kid. My dad once stormed off the dinner table to get me a magnifying glass ‘so that I could see the onions better’ which I was picking out of the bolognese (the only time in my life my dad commented on my eating habits, so I must have been really frustrating that day). Luckily in my twenties, something changed, and I started to find it fascinating trying new flavours. I now love a lot of different food, and yes, onions are now totally fine 🙂

There is however one very common food item that I find as unpleasant now as when I was a kid: raw tomatoes. So you can imagine my face when my husband asked for Bruschetta this morning. I do like the idea of the dish, but whenever they are served at a party or function, I gracefully decline.

The good thing though is, I love love love tomatoes as soon as they are cooked in any shape or form. Bruschetta surely can be made with roasted tomatoes, right? I think so too, especially when they’re homemade.

I’ve had some sourdough ciabatta baking in the oven, so all I needed to do was slow roast some tomatoes and olives, and voila, there I had a Bruschetta that was sweet and tasty, just to my liking. Hope you like my spin on it.

Bruschetta with roasted tomatoes and olives

Tasty appertiser treats for anyone who prefers their tomatoes to be cooked.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Snack
Cuisine: Italian
Keyword: bruschetta, ciabatta, olives, tomatoes
Servings: 8 servings


  • 4 medium tomatoes
  • 10 kalamata olives
  • 1 tsp sugar
  • 1 red onion
  • 1 tbsp olive oil extra virgin
  • 1 tsp balsamic vinegar
  • 4 large basil leaves
  • salt & pepper to taste
  • 1/2 clove garlic
  • 8 slices ciabatta


  • Preheat the oven to 140C.
  • Cut each tomato into 8 wedges. Spread out on a silicone paper lined baking tray.
  • Cut the olives into quarters and add to the tomatoes. Spinkle with olive oil and a bit of sugar.
  • Slowly roast the tomatoes and olives for about 1.5 hours until they look wrinkly and have lost a lot of moisture.
  • While the tomatoes are roasting, finely slice the onion and sweat the strips in a fry pan with a bit of olive oil until they are translucent but not crisp.
  • When the tomatoes and olives are to your liking, mix them with torn basil leaves and the soft onion strips. Dress with olive oil and balsamic vinegar. Season to taste.
  • Grill or toast the slices of ciabatta. Brush with olive oil then with the cut side of the garlic clove while still hot.
  • Arrange some of the tomato mix on each slice of ciabatta.
  • Drizzle with balsamic glaze and serve while still warm.
  • Bon Appetit!

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