July allotment recipe - tomatoes

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the tomatoes into thick rounds and place them on a baking tray lined with parchment paper.
3. Drizzle the tomatoes with olive oil and sprinkle minced garlic, salt, and pepper over them.
4. Roast the tomatoes in the preheated oven for about 25-30 minutes or until they are soft and slightly caramelized.
5. While the tomatoes are roasting, lightly toast the bread slices in a toaster or under the grill until golden brown.
6. Once the tomatoes are done, remove them from the oven and let them cool slightly.
7. Gently mash the roasted tomatoes with a fork, leaving some texture.
8. Stir in the chopped basil leaves and adjust the seasoning if needed.
9. Spread the tomato and basil mixture generously over the toasted bread slices.
10. Optional: Drizzle balsamic glaze or reduction on top for extra flavour.
11. Serve immediately and enjoy the delicious flavours of your fresh allotment tomatoes.

This bruschetta makes for a delightful appetizer or light snack, showcasing the sweet and tangy flavours of your homegrown tomatoes. Enjoy it together with your gardening friends!