Slow-Roasted Bruschetta

Gush alert: There are so many reasons why Harrison is the best, but one of those is definitely that he both cooks extremely well and has the patience to teach me how to whip up a dish or two every now and then.

A few years ago, he made me the most delicious, warm, slow-roasted bruschetta I’ve ever had, and I swear in that moment, I knew I wanted to keep him forever! Over the years, I’ve begged him to make this recipe over and over again—typically on nights that we’re making Italian—and he never refuses. But until recently, he kept his “secret recipe” under wraps, refusing to teach me how to make this addictive dish on my own. Just a few months ago, however, he was forced to fork it over when he needed me to make it for a dinner with friends, and I think he was actually quite pleased at how quickly I picked it up. And boy are you lucky, because now I’m sharing it with you!

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If you’re a fan of slow-roasted or sun-dried tomatoes (or simply tomatoes, at all), you’ll go crazy for this recipe. It’s super simple (and cheap!) to whip up—all you need is a few ingredients, a few hours, and the willpower not to devour it whole while it’s cooking, thanks to the tempting and delicious smell wafting from your oven (I promise, that’s always the hardest part).

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Once these babies have cooked for a few hours, the taste is so rich, sweet and literally bursting with flavor that it’s an impossible-to-resist dish. Served up with toasted ciabatta bread or little crostini, it’s a creation that both you and your guests are sure to devour in no time. And if you have leftovers (somehow, we rarely do …), it’s a great dish to serve up cold for the next morning’s brunch.

Check out the recipe below for all the yummy goodness:

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Slow-Roasted Bruschetta

Servings: 6

1 pound mini pearl grape tomatoes

5 tablespoons olive oil

10-12 medium-sized garlic cloves, peeled

7 whole basil leaves

2 tablespoons balsamic vinegar

3 pinches sugar

Salt and pepper, to taste

1. Preheat oven to 250 F.

2. Pour tomatoes into 9-inch circular or square baking pan. Cover tomatoes with olive oil, until oil covers bottom of pan.

3. Spread garlic cloves and basil throughout pan. In a figure-eight motion, drizzle balsamic vinegar over tomatoes, garlic and basil.

4. Sprinkle sugar over tomato mixture, then season with salt and pepper, to taste, using more salt than pepper.

5. Roast tomatoes for one hour, then pull from oven and lightly toss to redistribute oil and juices. Place tomatoes back in oven, and cook another 1 to 2 hours, until tomatoes begin to soften and burst and garlic turns golden.

6. Cool slightly before serving warm with toasted ciabatta bread or crostini.

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