Country House Oven Roasted Tomato Spread

Recipe Notes Makes about 2 cups.


2 pounds cherry or grape tomatoes, washed, dried, and halved

1 large red onion cut into chunks

4 or 5 garlic cloves, coarsely chopped

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

Asiago cheese, shaved – optional but fabulous!


Preheat oven to 375°F.

Line a rimmed sheet pan with aluminum foil. Set aside.

Combine the tomatoes, onion, garlic, and olive oil in a large bowl.

Spread evenly on the prepared sheet pan. Sprinkle with kosher salt.

Roast for about 30 minutes, until the vegetables start to lightly brown. I like to check on things after about 15 minutes. If some vege­tables are browning faster than others, I flip them. Remove the pan from the oven and let it cool.

Scoop the mixture into the work bowl of a food processor. Pulse two or three times, until the vegetables resemble chunky salsa.

Serve on fresh, crusty bread. For an extra treat, top it with a shaving of Asiago cheese.