Kelly's Bruschetta

"I came up with this recipe when I planted way too many tomato plants one year. I usually serve it in the pan it was baked in with some toasted bread on the side so the toasts don't get mushy and eveyone can serve themselves. You can also serve it over your favorite pasta. Enjoy!!"
 
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Ready In:
1hr 15mins
Ingredients:
7
Yields:
6 cups
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Line a large glass casserole dish with basil leaves. All over the bottom and up sides if possible. This will be the "bed" for the tomatoes.
  • Blanch and peel tomatoes. You can do this by coring them and placing them in a kettle of boiling water until skins start to peel away (usually about 3-5 minutes). Immediately put them into an ice water bath. You should be able to peel skins away easily. Cut into a large sized dice. Put them on the basil leaves.
  • Pour extra virgin olive oil on the tomatoes. It sould come up about half way. Do not go over half way as the tomatoes will release juice when baked.
  • Sprinkle oregano, salt, pepper, and cheese on top.
  • Place in oven for 50 minutes.

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RECIPE SUBMITTED BY

I dream about being a chef! I grew up in Maui so I was exposed to a lot of different cultures and cuisines. I went to nursing school instead of chef school because it was "more practical" at the time. I am married and have one 19 year old son. I have three stepchildren also. This December my oldest stepson is making me a grandmother. Not a name I wanted before I'm 40, but I'm excited! I love to cook, eat, garden, ride my horse and recently took up golf.
 
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