A slightly different bruschetta

Ingredients for 2 servings:

• 2 handfuls of tomatoes (approx. 5 – 10 medium
• 1 small onion(s)
• 1 clove(s) garlic
• 3 tbsp olive oil (2 – 3 tbsp)
• n. B. Salt and pepper, freshly ground
• 1 pinch(s) brown sugar
• e.g. basil
• e.g. parsley
• e.g. chives
• 4 slice(s) bread(s) (approx. 2 – 4)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

the best of tomatoes

Set the oven to 200°C (top/bottom heat). Remove the stems and green cores from the tomatoes and, if desired, briefly run them under running water. Then cut the tomatoes into quarters, or, if you prefer, into wider slices. Dice the onion and garlic (or press the garlic). Brush a baking sheet with about 2-3 tablespoons of olive oil and add the tomatoes, onion, and garlic. Season with a good pinch of salt, a little pepper, and a pinch of sugar, and mix slightly if necessary. After mixing, it’s best to arrange the tomato quarters or slices slightly offset from each other on the baking sheet. Now place the tray on the middle rack of the hot oven. Meanwhile, toast the bread in a pan or toaster. The tomatoes should now smell very good and be slightly browned or caramelized at the ends. Remove them from the tray and either immediately distribute them on the bread or briefly transfer them to a bowl and season to taste or add more seasoning if necessary. Add the herbs towards the end. It will keep in the refrigerator for about 2 days. Tip: If you like, you can also spread some good mustard on the bread slices beforehand and then add the oven-baked tomatoes. Feta is certainly a great idea, but then it wouldn’t be a purely vegan spread. Since every oven is different, I recommend checking the tomatoes every now and then. I even turned the oven down to 160°C after just 15 minutes because otherwise they would have browned too quickly.