What a crazy time it is that we are all living in….Coronavirus, halting our lives, forcing us to stay home and slow down. An inconvenience or a blessing in disguise?
We have been self-isolating for two weeks now, leaving the house to go to the shops, to exercise or go to work. The kids haven’t ventured out of our suburb in two weeks and were actually shocked when I bought home some Easter eggs from the supermarket the other day as they haven’t come shopping with me since before all the easter stock was front and centre!
With a little more time on our hands, I’ve been trying to think up recipes that I can share that are delicious and suitable for working from home lunches or dinners, which don’t take too long to prepare, yet are not suitable for taking to work. This slow roasted tomato bruschetta is exactly that. It requires about 5-10 minutes hands on time, yet requires time in the oven to roast – perfect to be put on mid morning and roast away while you get back to work.
Our garden has been producing tomatoes in abundance over the past 6 or so weeks. Elise loves to eat the cherry tomatoes as they are and I have been making Passata with the larger ones, but we are still over flowing with cherry tomatoes, so this is a great dish to use up a chunk of tomatoes if you have an excess. We’ve had it a couple of times now and it is really makes a traditional bruschetta look quite inferior. The kids have enjoyed it too.
Hope you’re all surviving this weird and wonderful time. Remember to sit back and embrace the extra time you have as it won’t last forever.
Makes 4 slices
- 400g cherry tomatoes, some halved
- 2 sprigs of thyme, leaves removed
- Zest of 1/2 a lemon, coarsely grated
- 1 tbs extra virgin olive oil
- 1 tbs balsamic vinegar
- Salt and pepper
- 4 slices of sourdough bread
- 1 large handful of basil leaves
- Feta, to serve
- Preheat the oven to 140°C and line a baking tray with baking paper.
- Place the tomatoes into a bowl and add the thyme, lemon zest, oil, balsamic vinegar and a good grind of salt and pepper. Mix to combine.
- Place onto baking tray and slow roast for 45-50 minutes.
- Once roasted, remove from the oven and allow to cool slightly.
- Toast the bread and drizzle with olive oil. Top each slice with 1/4 of the tomato mixture. Top with some torn basil leaves and crumbled feta.
- Serve as is or with a poached egg.