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Bruschetta with slow roasted tomatoes


300 g cherry tomatoes, halved
3 tablespoons Newman’s Own Italian Dressing, plus extra to drizzle
A little sea salt and freshly ground black pepper
8 x 2.5 cm slices Italian style bread e.g. Ciabatta
1 clove garlic, peeled
1 ball buffalo mozzarella, torn into pieces
basil leaves, to garnish


Preheat the oven to 150°C, Gas Mark 2. Place the tomatoes, cut side up on a large baking tray.

Drizzle the top of each with the dressing, sprinkle over a little sea salt and freshly ground black pepper, then cook in the oven for about 45 minutes or until the tomatoes have shrivelled. Allow to cool slightly.

Toast the bread, on both sides, preferably in a griddle pan, to create dark lines or under a preheated grill. Rub the surface with the clove of garlic.

Arrange the bread on a platter, then top with some mozzarella and the tomatoes, drizzle with extra dressing and garnish with basil leaves. Serve immediately

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