Ideal for those looking for something different from their lockdown lunch.
With so much focus at the moment on simple midweek suppers, spare a thought for poor ol’ lunch. Finding the motivation and drive to rustle up two great meals each day is a stretch with the storecupboard bare and trips to the supermarket monitored by overzealous law enforcement.
Don’t worry, we’ve got something to let a little sun shine over your lunch this week. With Waitrose, here’s the IDEAL recipe for bruschetta with slow roasted tomatoes.
- Preparation time: 15 minutes
- Cooking time: 25 minutes to 30 minutes
- Total time: 40 minutes to 45 minutes
Serves: 4
WHAT YOU’LL NEED
500g Waitrose Pome Dei Moro Tomatoes, halved
2 cloves garlic, crushed
25g pack basil, shredded
25g pine nuts
4 tbsp Italian extra virgin olive oil
1 Waitrose Mixed Olive Ciabatta, cut into 16 slices
50g Sacla’ Sun Dried Tomato Pesto
WHAT YOU NEED TO DO
1. Preheat the oven to 180°C, gas mark 4. Place the tomatoes, cut side up on a large baking tray and scatter over the garlic, half the basil and the pine nuts. Then drizzle over 2 tbsp oil, season and bake for 25-30 minutes.
2. Place the bread slices on another large baking tray, and brush with the remaining oil, season and bake on a lower shelf for the last 20 minutes of the tomatoes’ cooking time until crispy and golden.
3.Spread the bread with the pesto, top with the tomatoes, drizzle with the leftover juices. Then sprinkle over the remaining basil and serve.
