Oven-Roasted Garlicky Grape Tomatoes and Fancy Toast {Wolf Gourmet Four-Slice Toaster Giveaway Worth $499}

Oven-Roasted Garlicky Grape Tomatoes combine with creamy burrata and bright-flavored fresh basil for a simple take on fancy toast that’s hard to beat.

On a recent trip to the farmers’ market, I couldn’t resist picking up a couple pints of the loveliest grape tomatoes…only to get them home and realize that looks can be deceiving! They were seriously lacking in the flavor department. The only hope I had of salvaging them (and rendering them edible) was to cook them in some way.

I went with roasting (because when in doubt, always go with roasting!). Garlic is such a natural flavor pairing with tomato, so I added that here as well, and I think it made all the difference. Also, use the best quality extra-virgin olive oil you have for this recipe. And that’s really the only flavors going on here! But I promise, it’s a great way to transform tomatoes into something spectacular.

I want to mention, I was tempted to do a confit here (where something is cooked low and slow in a pure fat), but I deviated from the process in a couple of ways. First, I didn’t use enough oil to fully submerge the tomatoes (because for what I was going for, it seemed like overkill). And also, I didn’t quite have the patience to go low and slow for the entire duration of the cooking process. But I may play around with the recipe a bit during tomato season and come up with a real confit. I wonder how it would affect the flavor. But for now, I am more than satisfied with my now-edible tomatoes, which don’t seem to be quite in season yet here in Florida.

Now, if you’re wondering how to serve up these beauties, here are a few ideas:

Make into a sandwich or wrap with fresh mozzarella, basil, and a drizzle of olive oil and balsamic vinegar
Add to a salad (I’ve added them to leafy green salads, lentil salads, and quinoa salads)
Use as a pizza or pasta topper
Use as a ketchup replacement (next-level burgers!)
Add to an omelet
And of course, use these tomatoes to make my Burrata, Basil, and Garlicky Grape Tomato Toast!

I really don’t get to make enough toast (fancy or otherwise) in my life, mostly because I don’t eat toast unless I make my paleo sandwich bread or pick up a loaf of sprouted grain or gluten-free bread. But I think I just might start keeping bread around more often because not only is fancy toast easy to make (it’s a no-brainer, really), but it’s delicious, fun, and–dare I say it?–impressive! I was impressed anyway. The combination of flavors going on here is lovely.

If you haven’t tried burrata yet, you’re in for a real treat. The outside is like fresh mozzarella and the inside is rich and creamy and nothing short of luscious. The sweet tang from the tomatoes cuts the richness well, and garlic and olive oil add depth of flavor. Fresh basil, sea salt, and black pepper are all it needs to achieve toast perfection.

Scroll down for information on how to enter the giveaway!

Oven-Roasted Garlicky Grape Tomatoes and Fancy Toast {Wolf Gourmet Four-Slice Toaster Giveaway Worth $499}

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hour 5 mins

Yield: About 3½ cups

Oven-Roasted Garlicky Grape Tomatoes combine with creamy burrata and bright-flavored fresh basil for a simple take on fancy toast that’s hard to beat.

Ingredients

2 pints (4 cups) grape tomatoes, rinsed and patted dry
4 large cloves garlic, crushed
⅓ cup (80 ml) extra-virgin olive oil
¾ teaspoon coarse sea salt (I used pink Himalayan salt)
¼ teaspoon ground black pepper

Instructions

Preheat oven to 400F.
Toss together all ingredients and spread the tomatoes out onto a 9 by 13-inch casserole dish.
Roast for 20 minutes, tossing once halfway through.
Turn the oven down to 325F and roast another 40 minutes, tossing once halfway through.
Serve hot, at room temperature, or chilled.
Store leftovers covered in the fridge for up to 5 days (or make this ahead!).

Notes

Burrata, Basil, and Garlicky Grape Tomato Toast: For each slice of toast, you’ll need: ⅓ to ½ of a ball of burrata, ¼ cup Oven-Roasted Garlicky Grape Tomatoes, 1 teaspoon toasted pine nuts, a sprinkle of fresh basil chiffonade, and 1 teaspoon extra-virgin olive oil (or use the oil from the roasted tomatoes).

: : GIVEAWAY : :

Wolf Gourmet is providing a toaster for this giveaway! The suggested retail price for this four-slice toaster is $499, and it’s currently priced at $399.95. It’s a pretty great toaster, if I do say so myself. It features extra-wide bread slots, self-centering bread lines (so it results in great toast no matter how thick or thin your bread is), has a three-minute “keep warm” setting after toasting, has a frozen setting, has a bagel setting (because bagel lovers know how hard it can be to get the perfect level of toastiness on both sides!), is easy to clean, durable, and is a lovely addition to your kitchen countertop.

To participate in this giveaway, just leave a comment on this post telling me your favorite topping for toast.

For extra entries, you can do any of the following (please leave a separate comment for each so they can be counted as additional entries):

Tell me if your favorite “fancy toast” toppings. (I’m a pretty simple girl! Things like fresh berries count, lol.)
Like An Edible Mosaic on Facebook.
Like Sub-Zero and Wolf on Facebook.
Share this giveaway on Facebook, Twitter, Instagram, or Pinterest using the hashtag #WolfGourmet and @AnEdibleMosaic.

You do not need to have a blog to enter this giveaway. To enter, you must be at least 18 years old. For shipping purposes, this giveaway is only open to U.S. residents and we are not able to ship to P.O. boxes. This giveaway ends on April 24, 2017 at 11:59 PM EST. Once the giveaway ends, the winner will be randomly chosen and notified via email. The winner will have three business days to respond with his or her mailing information, otherwise a new winner will be randomly chosen. Good luck to all!

Disclosure: Wolf Gourmet provided me with a toaster for review, and they are providing the toaster for this giveaway; as always, opinions stated are my own.