Roasted Tomato Bruschetta with Tarragon

Roasted tomato bruschetta with tarragon makes a deliciously fresh and light lunch, but works just as well as a starter at any dinner party!

Tomato bruschetta with tarragon is a light and flavoursome dish that makes a tasty lunch. You can also serve as a starter for a dinner party, or added to a sharing style platter. This dish is a twist on the more traditional bruschetta using fresh tomatoes, garlic and chopped basil.

In this recipe for roasted tomato bruschetta we have cooked the tomatoes as roasting tomatoes really brings out their sweetness. We have also used tarragon in place of basil which adds a delicious twist to the dish.

If asked about my favourite ingredients, the humble tomato is right up there, my favourite fruit and probably the one thing I eat more of than anything else. Fresh, roasted, sun-blushed, tinned and added to food, I eat tomatoes in all their glorious forms! Walk into my kitchen and alongside the fruit bowl is a bowl set aside just for tomatoes which my children and I eat like sweets.

My inspiration for today’s recipe is simple.  It’s warm outside, I love tomatoes and this is a favourite summer lunch. Tomatoes with bread, a touch of garlic, olive oil and fresh herbs, simplicity at its best!

Why you will love this recipe

• Feed a crowd as this recipe can be easily doubled up to feed more diners.
• Roasting the tomatoes first really enhances the sweet flavours in the tomato.
• Make gluten free tomato bruschetta by using a gluten free bread alternative.

How to make roasted tomato bruschetta with tarragon

• Preheat the oven to 180C/160CFan/360F.
• Cut the tomatoes in half, add the garlic and chopped tarragon or basil, drizzle with olive oil and season with salt and pepper.
• Place in the oven to roast for 30 minutes.

• Meanwhile toast the bread.

TOP TIP: You can make the toast using a normal toaster or by popping it under the grill. However, if like me, you just want to add a little char to the bread, we recommend toasting it in a char grill pan. You don’t need to add any oil to the pan, simply heat it up over the stove and place the sliced bread into the dry pan. Turn it over once during the cook and take care to char, not burn the bread!

• Remove the cooked tomatoes from the oven and place on top of the toasted bread.
• Pour over the melted butter and any pan juices. Serve immediately with a garnish of fresh basil.

Recipe substitutions

• I’ve used a variety of small heritage tomatoes in this recipe, but you can use any variety of tomato. I would recommend vine tomatoes as they do have more flavour. If using smaller tomatoes San Marzano (baby plum), or cherry tomatoes are great options.
• This recipe uses tarragon as the aniseed flavour compliments the tomatoes. However, more traditionally this dish is served with basil, or you could use parsley.
• Tomato Bruschetta also works with thyme or lemon thyme, both of which are delicious with tomatoes. I use the herbs that I have growing fresh in my garden and recommend you try that too.
• I have also suggested ciabatta bread in the recipe, however, feel free to substitute with whatever bread you have. A nice baguette, some focaccia, sliced sourdough or crust white bread are great substitutions. You just want a bread that once toasted soaks up all the juices from the tomatoes.
• For a gluten free roasted tomato bruschetta, use a gluten free bread base.
• This dish is prepared with butter towards the end of the cook. If you need to adapt this tomato bruschetta for vegan diners then simply remove the butter and replace it with olive oil instead.
• Add a little acidity to balance out the sweetness of the tomatoes, with a drizzle of balsamic vinegar.

Useful hints & tips

1. Enjoy bruschetta when freshly made as if left to sit the bread will soak up the toppings and become soggy.
2. For gluten free diners swap regular ciabatta for a suitable gluten free bread.
3. For dairy free and vegan diners swap the butter for olive oil.
4. Allergy advice: egg free, soya free and peanut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

For other easy lunch ideas try these great recipes:

• Tomato Basil Bruschetta with Whipped Crème Fraiche
• Scandinavian Egg Salad
• Smoked Mackerel Pate.

Roasted Tomato Bruschetta with Tarragon

Tomato & tarragon bruschetta makes a deliciously fresh and light lunch, but works just as well as a starter at any dinner party!

5 from 10 votes

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Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Servings: 6 servings

Calories: 276kcal

Author: Lesley Garden

Ingredients

• ▢ 12 baby plum tomatoes
• ▢ 1 clove garlic (finely sliced)
• ▢ 1 tbsp olive oil
• ▢ salt & pepper
• ▢ 1 tbsp fresh tarragon (chopped)
• ▢ 50 g unsalted butter
• ▢ 1 ciabatta bread (cut into 6 slices and toasted)

Instructions

• Cut the tomatoes in half and place in an oven-proof dish. Push the slivers of garlic into the tomatoes, drizzle with olive oil, season with salt and pepper and scatter over half the chopped tarragon.
• Place the dish in a pre-heated oven at 160CFan for 30 minutes.
• Remove the tomatoes from the roasting dish and place on top of the bread.
• Meanwhile melt the butter in a saucepan, stir in the remaining tarragon and any pan juices left in the roasting dish. Pour the butter mixture over the tomatoes and bread, and serve immediately.

Notes

Tarragon has been used in this recipe, however substitute with the more traditional basil if preferred.

Thyme or lemon thyme would also work well with the tomatoes.

If serving this to vegan diners substitute the butter for more olive oil.

Nutrition Facts

Roasted Tomato Bruschetta with Tarragon

Amount Per Serving

Calories 276 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 18mg6%

Sodium 375mg16%

Potassium 303mg9%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 3g3%

Protein 8g16%

Vitamin A 1254IU25%

Vitamin C 17mg21%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Canape, Starter, Side, Lunch

Cuisine : Italian

Keyword : Easy, Simple

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