- 10 tomatoes, sliced in half horizontally
- 2 tbsp olive oil
- 1 tbsp chopped fresh thyme leaves
- 270 g stonebaked ciabatta loaf
Preheat the oven to 180°C, fan 160°, gas 4. Arrange the tomato slices cut-side up on a wire rack, drizzle over a little of the olive oil and some salt and freshly ground black pepper. Roast in the oven for 1 hour 30 minutes.
Remove from the oven, scatter over the thyme leaves and set aside.
Meanwhile, cut the ciabatta into 8 thick slices, arrange on a baking sheet and brush all over with the remaining oil. Put in the oven and bake for 3-4 minutes, turning halfway though cooking, until crisp and golden.
Serve the bruschetta topped with the roasted tomatoes.