Imagine a sliced baguette, the slices rubbed with garlic and lightly brushed with olive oil, toasted for a minute under the broiler and then topped with roasted tomatoes. Tomatoes that have been slow roasted. Slow roasted so that they are slightly dehydrated, the better to concentrate the sweet flavor of fresh-off-the-vine summer tomatoes.
You have been looking for something to do with the abundance of tomatoes from your garden, right?
Or the abundance of tomatoes that your neighbor (who is a gardening fiend) is begging you to take off her hands, PLEASE?
I hope that I've convinced you to make this.
Okay, there is a tiny caveat: it takes two hours to roast the tomatoes.
But it's mostly hands-off time!
You can prep the tomatoes in 5 minutes, then stick them in your oven for two hours. The only moment that requires your attention is at the halfway-mark when you lower your oven temp from 250 degrees to 200 degrees. You don't even need to open the door to do that.
After you've roasted the tomatoes you can either immediately assemble and broil the bruschetta (another 5 minute ordeal), or you can refrigerate the roasted tomatoes and wait until you're ready to spend 5 minutes assembling and broiling!
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