{"id":3930,"date":"2014-08-18T21:09:36","date_gmt":"2014-08-18T19:09:36","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=3930"},"modified":"2014-08-18T21:15:15","modified_gmt":"2014-08-18T19:15:15","slug":"baked-tomato-and-ricotta-bruschetta-bruschetta-mit-gebackenen-tomaten-und-ricotta","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=3930","title":{"rendered":"baked tomato and ricotta bruschetta \/\/ bruschetta mit gebackenen tomaten und ricotta"},"content":{"rendered":"

\"baked<\/a><\/p>\n

and one more delicacy with\u00a0tomatoes. this reveals all the tomato flavour you can imagine. while you bake them\u00a0for more than one hour at a low temperature the tomatoes get soft, sweet and aromatic, intensified by garlic and oregano. one of the best things you can do with your tomatoes if you had them already\u00a0too many time in salads or pasta sauce this summer.<\/p>\n

the recipe is from my all time favorite italienisch einfach cookbook<\/a><\/em> i referred to already. and i did the baked tomatoes a million times already and love them\u00a0over and over again. simple and rustic. all you need are some aromatic tomatoes and time.<\/p>\n

4 big tomatoes
\n2 cloves of garlic
\n1 tbsp dried oregano
\n4 tbsp olive oil
\nsalt
\npepper<\/p>\n

4-8 slices italian style bread
\n2 cloves of garlic
\n50 g ricotta
\nbasil<\/p>\n

preheat the oven to 160\u00b0 C. cut the tomatoes lengthwise. give some olive oil on a baking tray and set the tomatoes, cut surface up, on the baking tray.<\/p>\n

crush the garlic and combine with oregano, olive oil, salt and pepper. pour the mixture over the tomatoes and bake them\u00a0for about 1,5 hours. you should have a look from time to time because the tomatoes should become soft but not too brown, they would become bitter.<\/p>\n

let them cool down a bit and serve with some roasted bread, rubbed with garlic and topped with some ricotta and a basil leave each. they are good while still warm but also once they are cooled down on the next day.<\/p>\n

enjoy!<\/p>\n

**********************<\/p>\n

4 grosse tomaten
\n2 knoblauchzehen
\n1 el getrocknetes oregano
\n4 el oliven\u00f6l
\nsalz
\npfeffer<\/p>\n

4-8 scheiben italienisches wei\u00dfbrot
\n2 knoblauchzehen
\n50 g ricotta
\nbasilikum<\/p>\n

den ofen auf 160\u00b0C vorheizen. die tomaten halbieren. etwas oliven\u00f6l auf ein backblech geben und die tomaten mit der schnittfl\u00e4che nach oben auf das backblech setzen.<\/p>\n

zwei knoblauchzehen pressen und mit den oregano, oliven\u00f6l, salz und pfeffer mischen. die mischung \u00fcber die schnittfl\u00e4chen der tomaten verteilen und eineinhalb stunden backen. man sollte ab und an nachschauen, denn die tomaten sollen weich, aber nicht zu braun werden, da sie dann bitter werden.<\/p>\n

die tomaten etwas abk\u00fchlen lassen. das brot toasten, mit knoblauch einreiben, tomaten drauf setzen, etwas ricotta auf jede tomate und ein basilikumblatt. sie sind warm genauso gut wie kalt am n\u00e4chsten tag.<\/p>\n

also, guten appetit!<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

and one more delicacy with\u00a0tomatoes. this reveals all the tomato flavour you can imagine. while you bake them\u00a0for more than one hour at a low temperature the tomatoes get soft, sweet and aromatic, intensified by garlic and oregano. one of … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,11],"tags":[102,103],"class_list":["post-3930","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-summer","tag-tomatoes","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3930","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3930"}],"version-history":[{"count":17,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3930\/revisions"}],"predecessor-version":[{"id":4984,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3930\/revisions\/4984"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3930"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3930"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}