Roasted Tomato Bruschetta

• 15 plum tomatoes sliced length wise and seeded
• 6 cloves garlic whole peeled
• 1 1/2 cups sweet onion thinly sliced
• 1/2 cup olive oil
• 1 1/2 teaspoons oregano
• 1 teaspoon balsamic vinegar
• 1 loaf ciabatta bread
• 1/4 cup olive oil
• 1/8 teaspoon red pepper flakes
• 1 dash sea salt and freshly ground black pepper
• 1 tablespoon basil chopped

1. 1) Preheat oven to 300
2. 2) Toss, tomatoes, onions, and garlic cloves with olive oil, salt, pepper, and oregano, evenly spread mixture in a baking pan and slow roast for one hour or until tomatoes are soft and onion are cooked through
3. 3) Let tomato mixture cool, add to a food processor, add in balsamic vinegar and pulse for 45-60 seconds ( mixture should still have a coarsely pureed consistency)
4. 4) Meanwhile prepare bread by cutting ciabatta bread in half, then cut strips about 1 1/2" thick in width
5. 5) In a bowl combine olive oil, red pepper flakes, salt and pepper, using a pasty brush to brush ciabatta bread with oil mixture and grill on a George Foreman grill or let broil to toast bread
6. 6) Garnish tomato mixture with chopped basil and serve roasted tomato puree with toasted ciabatta strips

tomatoes, garlic, sweet onion, olive oil, oregano, balsamic vinegar, bread, olive oil, red pepper, salt, basil

Taken from www.yummly.com/recipe/Roasted-Tomato-Bruschetta-1672002 (may not work)