Crostini with oven-roasted tomatoes
by Karen Mussoline

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Course: Appetizers
Cuisine: Italian
Food Group: Vegetable
Serves: 6


3 pound(s) roma tomatoes, cut in half seeds squeezed out & membrances removed
6 clove(s) garlic, minced
1 teaspoon(s) dried oregano
1/4 cup(s) olive oil
pinch salt
freshly grounded pepper
1 teaspoon(s) sugar
1 loaf(s) of your favorite bread
soft goat cheese or mascarpone cheese
1 clove(s) garlic

Preheat oven to 300.  In a 11 x 14 inch baking pan, place tomatoes cut side up.  Top with garlic, oregano, olive oil, salt, pepper and sugar.  Roast uncovered for 3 hours or longer until tomatoes are very soft and slightly browned.

To prepare bread: slice the loaf of bread and toast in a toaster or grill.  Rub one side with a clove of raw garlic.

Top toasted bread with soft goat cheese or mascarpone and a roasted toasted tomato.

Note:  The oven-roasted tomato mixture may be served with pasta.