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I have an affinity for anything with tomatoes, olive oil and dried herbs like basil, rosemary and marjoram. So I decided to look up for a recipe to put these things together: Oven-Roasted Tomatoes
What you need:
Tomatoes sliced thinly (you may like it thin enough to not disintegrate when you bake, I like mine a bit thick for something to chew on)
a little salt (you can skip this too, I didn’t use salt)
olive oil
dried herbs (I used McCormick Italian seasoning, a staple in the kitchen)
Bread: you can use the regular sliced bread or pandesal sliced in half. The crunch adds to the sandwich’s “character” 😀
Optional: grated cheese
What to do:
- After cleaning your tomatoes (I soak these in water with salt), slice thinly. Remove the seeds if you must. I do that.
- Pour a little olive oil on your baking pan and swipe the tomato slices on both sides.
- Sprinkle with the dry herbs. Add bacon bits if you like, the first photo has bacon bits.
- Bake in a preheated oven for 10 minutes or so.
- When cooled enough, put grated cheese on the bread, put the oven-roasted tomatoes on these bread slices with cheese, drizzle more olive oil if the tomatoes seem dry and pop back in preheated oven. Bake for 4-7 minutes, depending on how fast the bread gets “toasted”.
- Serve warm.
Food in the photo above was packed lunch. The oven-roasted tomatoes open sandwiches were packed with deep-fried chicken strips. In the sandwich bag were homemade banana-oatmeal bars.
NOTE:
You can also use oven toaster with these, I am just not sure for how long the process will take to bake the tomatoes and the bread.
Yum.
