Bruschetta Recipe with Slow Roasted Tomatoes

The taste of Italy, and the tricolore colours, are what this yummy bruschetta recipe is all about.  Serve as a starter or add a large salad and serve it for an easy lunch, preferably al fresco with a glass of delicious vino.  Summer on a plate; enjoy!

Bruschetta with Slow Roasted Tomatoes

Serves 4 as a starter


300 g cherry tomatoes, halved
3 tablespoons Newman’s Own Italian Dressing, plus extra to drizzle
A little sea salt and freshly ground black pepper
8 x 2.5 cm slices Italian style bread e.g. Ciabatta
1 clove garlic, peeled
1 ball buffalo mozzarella, torn into pieces
Basil leaves, to garnish


1. Preheat the oven to 150°C, Gas Mark 2. Place the tomatoes, cut side up on a large baking tray.

2. Drizzle the top of each with the dressing, sprinkle over a little sea salt and freshly ground black pepper.

3. Cook in the oven for about 45 minutes or until the tomatoes have shrivelled. Allow to cool slightly.

4. Toast the bread, on both sides, preferably in a griddle pan to create those lines, or under a preheated grill.

5. Rub the surface of the bread with the garlic clove.

5. Arrange the bread on a platter, then top with some mozzarella and the tomatoes, drizzle with extra dressing and garnish with basil leaves. Serve immediately.

Recipe c/o Newman's Own

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