Roasted Tomato Bruschetta

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 2 1x



  • 1 pound Roma Tomatoes
  • 3 clove garlic
  • 1 medium onion
  • 2 tablespoon olive oil
  • 1/2 cup fresh basil
  • 1/2 cup Parmesan cheese


  1. Preheat oven to 425˚
  2. Cut tomatoes in half, remove seeds, and place on a sheet tray cut side down (I usually cover my sheet tray with foil for easy clean up.) Spread onions and garlic around tomatoes and drizzle with 1/2 tablespoon of olive oil. Bake for 30-35 minutes until tomatoes are tender and just beginning to brown. Remove from oven and let cool slightly.
  3. Place roasted tomatoes in a food processor and add in remaining olive oil (1 1/2 T), and basil. Pulse until the everything is well mixed. Serve on a piece of lightly toasted bread and sprinkle with extra basil and Parmesan (also taste delicious on eggs!)