Whole Roasted Tomato Bruschetta

A tomato is absolutely delicious eaten in it’s raw and perfectly pure state but it’s hard to dip a piece of garlic rubbed, crusty, grilled bread into a raw tomato; so we highly suggest you try this juicy, mouthwatering, whole tomato version of Bruschetta.


  • 4 tbsp. Green Onions, Sliced, plus more for garnish
  • 2 tbsp. of Garlic, Slivered, plus a few extra cloves for the bread.
  • 2 Whole Tomatoes, any color that is ripe and delicious
  • 1/2 c Balsamic Vinegar
  • 1 c Extra Virgin Olive Oil, plus more for the bread.
  • salt & pepper, a generous pinch of each
  • Crusty bread



  1. Preheat the oven to 300° F.
  2. Add the oil, vinegar, onions, garlic, salt and pepper to a bowl and whisk lightly to mix.
  3. Put each tomato in a crock or individual cast iron dish. Divide the mixture and pour over each tomato and into the dish, making sure that each dish gets it’s share of garlic and onions and bake for approximately 35 minutes.

Garlic Bread

  1. Slice the bread, brush both sides with olive oil and grill, charring lightly. While still hot rub a peeled garlic clove on each side and serve with the hot, Whole Roasted Tomato Bruschetta.