Cara spoons these luscious tomatoes over crostini (recipe follows) that she's smeared with goat cheese or ricotta, then tops each with extra basil. You can also fold them into pasta or cooked grains like farro, or serve them as a side dish with bread to mop up the juices.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°. Toss tomatoes with 2 tablespoons oil and salt in a baking dish or a shallow baking pan lined with parchment paper. Roast until the tomatoes have softened and started to wrinkle but remain somewhat plump, 30 to 40 minutes.

  • In a medium bowl, whisk together 1 tablespoon olive oil, balsamic vinegar and sugar. Stir in garlic cloves, basil and the warm tomatoes, along with any tomato juices in the pan. Let cool, then cover and chill overnight. Bring to room temperature before serving.


Diagonally cut a baguette or petite Italian loaf (about 3 inches in diameter) into 1/2-inch-thick slices. Arrange slices in a single layer on baking sheets. Brush with olive oil and bake at 400° until light golden and just crisp, 6 to 10 minutes.

Nutrition Facts

65 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 74 mg sodium. 222 mg potassium; 5 g carbohydrates; 1 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 820 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 14 mcg folate; 0 mcg vitamin b12; 13 mg calcium; 0 mg iron;