Slow-Roasted Cherry Tomato Bruschetta

Slow-Roasted Cherry Tomato Bruschetta

3 pints cherry tomatoes

1 tablespoon extra-virgin olive oil

3 cloves minced garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup sliced fresh basil

1 tablespoon red-wine vinegar

14 slices baguette (preferably whole-wheat), toasted

Anchovy fillets, Kalamata olives or sliced fresh basil for garnish

Preheat oven to 325°F.

Toss tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down, 45 to 55 minutes.

Combine the roasted tomatoes with basil and vinegar.

Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.