Kelly's Bruschetta
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
6 cups
- Serves:
- 6-8
ingredients
- 8 -10 firm ripe tomatoes
- 2 cups fresh basil
- 1 1⁄2 cups extra virgin olive oil
- 1 tablespoon salt (I use sea salt)
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- 1⁄4 cup parmesan cheese
directions
- Preheat oven to 350 degrees.
- Line a large glass casserole dish with basil leaves. All over the bottom and up sides if possible. This will be the "bed" for the tomatoes.
- Blanch and peel tomatoes. You can do this by coring them and placing them in a kettle of boiling water until skins start to peel away (usually about 3-5 minutes). Immediately put them into an ice water bath. You should be able to peel skins away easily. Cut into a large sized dice. Put them on the basil leaves.
- Pour extra virgin olive oil on the tomatoes. It sould come up about half way. Do not go over half way as the tomatoes will release juice when baked.
- Sprinkle oregano, salt, pepper, and cheese on top.
- Place in oven for 50 minutes.
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RECIPE SUBMITTED BY
I dream about being a chef! I grew up in Maui so I was exposed to a lot of different cultures and cuisines. I went to nursing school instead of chef school because it was "more practical" at the time.
I am married and have one 19 year old son. I have three stepchildren also. This December my oldest stepson is making me a grandmother. Not a name I wanted before I'm 40, but I'm excited!
I love to cook, eat, garden, ride my horse and recently took up golf.