Tasty appertiser treats for anyone who prefers their tomatoes to be cooked.
Prep Time10 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr40 minutesmins
Course: Snack
Cuisine: Italian
Keyword: bruschetta, ciabatta, olives, tomatoes
Servings: 8servings
Ingredients
4mediumtomatoes
10 kalamata olives
1tspsugar
1 redonion
1tbspolive oilextra virgin
1tspbalsamic vinegar
4largebasil leaves
salt & pepperto taste
1/2clove garlic
8slicesciabatta
Instructions
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.