With months to go before the summer tomato season, we've found that slow-roasting brings out the flavor of winter plum tomatoes.
• Tomatoes and garlic paste can be prepared 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
• Toasts can be baked 1 day ahead and kept in an airtight container at room temperature.
• Heat assembled crostini in a 350°F oven before serving if components are made ahead.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Arrange tomatoes, cut sides up, in a shallow baking dish just large enough to hold them in 1 layer. Drizzle with 2 tablespoons oil and season with salt and pepper. Scatter garlic around tomatoes, then roast in middle of oven until tomatoes are tender and skins are wrinkled, about 1 hour. Cool, then transfer tomatoes to a plate, reserving garlic and oil in baking dish.
Step 3
While tomatoes are cooling, put bread slices on a baking sheet and brush lightly on both sides with additional oil. Bake in middle of oven until golden, 15 to 18 minutes.
Step 4
Peel roasted garlic cloves and mash to a paste with oil and juices from baking dish. Spread paste on toasts, then top each toast with a tomato half, cut side up.
Step 5
Serve crostini topped with mint and olives.
Recipe notes
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