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The mouth-watering scents while roasting are second to none,
which provides for a super flavorful appetizer
served hot, room temperature or cold...

Yields: (Appx. 1-1/2 cups)
Serves: 10-12 (i.e., 2/person)
Prep: 5 Mins.
Roast: 1-1/2 Hrs.


Sandra's Homemade French Bread Recipe
[Click here...]
2 (14.5-oz cans) organic stewed tomatoes, drained
3/4 cup finely chopped red onion
1 tablespoon dried basil leaves
1 teaspoon dried oregano (or 1/2 teaspoon ground)
1/4 cup olive oil
2 teaspoons granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Finishing addition:
--1-1/2 teaspoons red wine vinegar, to finish topping
--Shredded Parmesan, for serving garnish

-- Prepared toasted baguette slices (See 'Tip' below)
            [Click here for Sandra's Homemade French Bread recipe]


Preheat oven to 325 degrees. Line baking sheet with parchment paper; spray with cooking spray.

Place drained tomatoes in a large bowl (you'll end up with about 1-1/2 cups drained liquid when sufficiently drained); add onion, basil, oregano, oil, garlic, kosher salt and freshly ground pepper. Stir to combine. Spread mixture on prepared baking sheet in an even layer.

Prior to oven-roasting...
Bake 1-1/2 hours, stirring tomato mixture half way through, plus rotate baking sheet for even roasting.

Post oven-roasting...
Using care, roughly chop the roasted tomatoes, while on baking sheet, to bite-size pieces.

Using a spatula, place hot chopped roasted tomatoes into a bowl, and add 1-1/2 teaspoons red wine vinegar; cool mixture to room temperature.

Meanwhile, make the toasted baguette slices. (See instructions below)

Serve bruschetta in a decorative serving bowl placed in center of a platter with toast slices alongside. ~ Enjoy!


To make toast, slice a French baguette and brush one side of each slice lightly with olive oil. Place bread, oil-side up, on baking sheet. Bake in 350-degree oven 7 to 10 minutes, or until toasted and crisp to your liking.

Also, if you prefer to serve this as a hot appetizer, simply place the bruschetta topped with parmesan under the broiler a minute or two, just until cheese is melted.

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