Roasted Tomato Bruschetta – well…the goodies that go on top at least!

!RoastedTomBruschSm

 

ROASTED TOMATO BRUSCHETTA

I know bruschetta should have some sort of crusty, crispy bread involved…and you can add it to this wonderful topping.  But being that I try to eat low-carb, the bread is a bit off the radar for me!

I love this so much, though.  On top of burgers, fish, omelets, chicken…stirred into cottage cheese, ricotta, or even Greek-style plain yogurt, or over slices of fresh mozzarella…it’s so good.

Inspired by Biba’s recipe in her book Biba’s Italy, this has been a favorite in my house for a long time…and will be forever!

Add it to the top of toasted bread if you must…you will want to just eat it out of the spoon, too!

The process seems daunting, but it’s worth it.  And the sweetener REALLY adds to the end flavor.  (I’ve actually reduced the amount of sweetener Biba suggested, but don’t leave it out!)

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1 pound cherry or grape tomatoes

5 Roma tomatoes

4 teaspoons Splenda/Whey Low Granular/sugar, if you can have it

7 fresh basil leaves, chopped

3 cloves of garlic (put through a garlic press or finely minced)

1/3 cup extra virgin olive oil

Salt

Black Pepper

1/3 cup Shaved Parmesan cheese

If you are so inclined:

1 baguette – sliced, drizzled with olive oil and broiled till golden (turn and do other side, too!)

.

Preheat oven to 275 degrees.

Cut cherry or grape tomatoes in half. Lay cut side up in a pie plate – single layer. Squeeze them in to fit! Sprinkle with 2 of the minced cloves of garlic. Sprinkle with Splenda/sugar.  (Don’t skip the sweetener- it’s what makes this SO good!) Roast in oven, uncovered for about 2-2 1/2 hours, stirring three or four times.

Tomatoes will be shriveled and almost dry. Remove from oven and let cool. Meanwhile, cut Roma tomatoes in quarters and squeeze to remove seeds and then dice them. Add to roasted tomatoes along with remaining clove of garlic, basil, oil and cheese. Toss well. Add salt and pepper to taste.  Cover and let sit at room temperature for at least 30 minutes to marinate and get BETTER!!

Makes 8 servings – 1/4 cup each

Per Serving (does not include bread): 102 Cal; 2 g Protein; 8 g Tot Fat; 5 g Carb; 1 g Fiber; 1 g Sugar; 64 mg Sodium

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6 Comments Add yours

  1. Dragonfly Judy says:

    Linda, I have been drying tomatoes ALL summer (there’s a guy who lives not far from me that sells them really cheap, like $1 a pound) and I am so going to use some in this! This looks delicious!

    I agree about the cottage cheese stir-in too; I have been adding the dried tomatoes to drained yogurt or cottage cheese all summer too; also add in a little oregano and garlic powder (and a packet of Splenda, it seems to intensify the whole taste) and you have “pizza cheese” — yum.

  2. Rebecca says:

    I made this recipe and I have to say, it was delicious! I actually made it twice, once for a party and once for family. Both times, they ate and ate until it was gone. I toasted a honey wheat pizza shell with some olive oil and mozzarella and used that to dip the bruschetta.

    The second time I made this recipe, I left off the Splenda on the dried tomatoes. I think it was better without the sweetness. My family agreed. Anyway, this was terrific!

  3. takethecake says:

    I’m with you on the sweetener! I love a juicy ripe tomato with sweetener sprinkled atop on its own. I would eat this all by its lonesome, who needs crusty bread or crackers when all the flavor is in the gorgeous tomatoes, garlic and basil?

  4. I am making this now using heirloom tomatoes out of my garden

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