Oven Roasted Tomatoes and Pesto on Seeded Toasts

Oven Roasted Tomatoes with Pesto on Seeded Toast


4 Small to Medium Tomatoes, sliced ¼-inch thick
Olive Oil
White Pepper
Herbs de Provence
Seeded French baguette, sliced in 1/8 to 1/4-inch thick
Pesto Sauce


  • Core the tomatoes, and turn them upside down to drain for 15 minutes.
  • In the meantime, preheat the oven to 325°F.
  • Line a large sided cookie sheet with aluminum foil.
  • Generously rub the aluminum foil with olive oil.
  • Slice the tomatoes, arranging the slices in a single layer on the cookie sheet.
  • Sprinkle the tomatoes with the salt, white pepper, herbs de Provence, and sugar.
  • Roast the tomatoes until the tomatoes start to shrivel and the edges begin to turn brown. The liquid around the tomatoes will begin to carmelize – about 35 to 40 minutes.

Roasted tomatoes with keep in the refrigerator for 7-10 days.

Slice the baguette and bake the slices in a 350°F oven for 10-12 minutes, until just lightly golden.

To serve, put a small amount of pesto sauce (either homemade or store bought) on a toasted baguette slice and top with an oven roasted tomato.

Enjoy with Sonoma Coast Vineyards Syrah!

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