Roasted Tomatoes with Balsamic Vinegar Reduction on Crostini




Bruschetta as most of you know is an amazing antipasto from Italy. It consists of roasted crostini or french baguette grilled in butter topped off with veggies and fruits.My favourite toppings on a bruschetta are cheese, grilled tomatoes, basil and onion.Today I took bruschetta to the next level by adding a glaze made with balsamic vinegar which is a game changer. Its like I have been transported to food heaven, this is a magical orgasmic dish that is unparalleled in taste to anything you have ever tried. I am not exaggerating when I say this but not trying this recipe is a crime against humanity.

Not trying this recipe is a crime against humanity

The acidity of the tomatoes, the sourness from the vinegar and the sweetness from the caramelisation all balance out so perfectly.An important thing to note is that no ingredients mentioned here are replaceable. You got to use good quality vinegar, fresh in season tomatoes and kosher NOT table salt.To be very honest with you , dehydrating tomatoes really intimidates me.I preheat my oven to 100 and let them sit for hours and there is that delicate moment in which they can go from being perfect to being charred.That is the moment I dread.The problem with dehydrating in a convention oven having it uniform.




I cannot stress this enough, try to use either a vegetable peeler and try to cut the tomatoes as even as possible.This ensures that some of your tomatoes don’t over-cook or burn while the rest stay uncooked.Another important tip about vinegar, a little goes a long way so don’t go crazy with the quantity.I use a teaspoon about for about 15 slices of tomatoes and still felt I could use lesser.Adding just a little bit of sugar if your tomatoes are tart will help with the caramelisation process.




Now lets talk cost. Tomatoes are in season and I got about 500grams for 6 bucks.Seasonings I already had at home, fresh loaf of baguette was about 50.Except the balsamic vinegar the whole recipe can be made in under 100 bucks (Indian rupee).This recipe is perfect to serve as a appetiser for Valentine’s day. Trust me you will look like a gourmet chef with this beautifully glazed roasted tomatoes.

Hope you enjoyed reading, do try out the recipe and share your experiences in comments below.If you wish to connect with me or share any ideas or suggestions, feel free to write to me at

Much Love


  • Prep Time: 15m
  • Cook Time: 2h 15m
  • Total Time: 2h 30m


  • 1 package Baguette
  • 1 teaspoon Balsamic Vinegar
  • 500 grams Tomatoes
  • 2 tablespoons Olive Oil
  • 1 teaspoon Oregano
  • 1 teaspoon Black Pepper
  • 1 teaspoon Kosher Salt


  1. In a bowl, combine the tomatoes, garlic, oregano, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don’t have to wait this long, but it is recommended to bring out all the flavours).
  2. In a small sauce pan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half.Glaze continues to thicken on cooling.
  3. Preheat your oven to 120C degrees.Add in the tomatoes with the seasoning and bake for 2 hrs. Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown. Top each slice with a spoonful of the tomato mixture. Drizzle the balsamic glaze onto each bruschetta and serve.
  4. Top it off with balsamic vinegar glaze

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