Roasted Grape Tomatoes, Onions, and Garlic on Toast with Fresh Basil
This roasted grape tomatoes, onions, and garlic on toast with fresh basil could very well be my new favorite lunch. My father, brother-in-law, and nephew came for a quick but wonderful visit last weekend. My mom sent me a TON of tomatoes from her garden with my dad which means you will be seeing a lot of tomato recipes this week. It was seriously delicious and I will be having this for lunch again tomorrow. Thanks for all of the tomatoes Mom!
How to Make Roasted Grape Tomatoes, Onions, and Garlic on Toast with Fresh Basil
Preheat the oven to 400 degrees. Coat a baking dish with olive oil cooking spray.
Add the tomatoes, onion, and garlic to the baking dish then drizzle with olive oil and season with crushed red pepper flakes and freshly cracked black pepper, to taste.
Place into the oven and roast for 20-25 minutes, or until onion is tender and the tomatoes are ready to burst. Remove from the oven and spoon out the garlic cloves. Set aside to cool then peel the skin and slice thinly. Place the sliced garlic back into the tomato mixture. Taste and season with sea salt, if needed.
Place a slice of French bread into the oven for a few minutes, or until toasted.
Spoon the tomato mixture on top of the toast then sprinkle with fresh basil and drizzle with balsamic, if desired. Serve immediately. Enjoy.
Equipment
Ingredients
- Handful of orange grape tomatoes
- Handful of red grape tomatoes
- ¼ sweet yellow onion sliced into wedges and separated
- 2 cloves of garlic SKINS LEFT ON
- Olive oil to taste
- Crushed red pepper flakes to taste
- Freshly cracked black pepper to taste
Instructions
- Preheat the oven to 400 degrees. Coat a baking dish with olive oil cooking spray.
- Add the tomatoes, onion, and garlic to the baking dish then drizzle with olive oil and season with crushed red pepper flakes and freshly cracked black pepper, to taste.
- Place into the oven and roast for 20-25 minutes, or until onion is tender and the tomatoes are ready to burst. Remove from the oven and spoon out the garlic cloves. Set aside to cool then peel the skin and slice thinly. Place the sliced garlic back into the tomato mixture. Taste and season with sea salt, if needed.
- Place a slice of French bread into the oven for a few minutes, or until toasted.
- Spoon the tomato mixture on top of the toast then sprinkle with fresh basil and drizzle with balsamic, if desired. Serve immediately. Enjoy.
Great presentation Pam and it sounds delicious.
This is pretty much my ideal lunch!! Such beautiful colors, too 🙂
Lots of tomatoes! You are so lucky! This looks like a wonderful lunch.
This is my kind of treat : fresh, colorful and healthy.
Thanks for the inspiration, Pam.
Fabulous lunch
Yum! I could eat this for lunch everyday!
Ooo I love this! So fresh. I could also eat it for breakfast with an egg on top!
Bright, colorful, and simple, you can’t go wrong with that, can you?