Crostini with oven-roasted tomatoes
Food Group: Vegetable
|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|
|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.