Roasted Rosemary & Garlic Tomato Toast

This tomato toast was so tasty I couldn’t not share the recipe. It’s also super easy to make! This is definitely one of my new favourite brunch items.
Vegan, Vegetarian, Dairy-Free
Total time: 50 minutes
  • Toast (I used whole wheat bread, you can also opt to do gluten-free bread if you don’t eat gluten)
  • Vegan mayo
  • Grape tomatoes
  • Kalamata olives
  • Garlic
  • Rosemary
  • Avocado oil (or any other oil, the reason I use avocado oil in most of my recipes is because it has a very high heat tolerance)
  • Himalayan pink salt
  • Black pepper
Processed with VSCO with hb1 preset Processed with VSCO with c2 preset
To roast the grape tomatoes, preheat your oven to 400 degrees Fahrenheit. They will roast for a total time of 40 minutes.
While you’re waiting for the oven to heat, combine your desired amount of grape tomatoes in a bowl with sliced garlic, avocado oil and pink salt. Mix well to ensure all the tomatoes have been coated with oil. You want to make sure the tomatoes and garlic are well coated with oil, but not drenched. Place on a baking sheet with parchment paper, and pop into the oven. Set a timer for 20 minutes. However, I would keep an eye on the tomatoes throughout. All ovens are different, and while 400 degrees may work for mine, it may be too hot/or not hot enough for yours.
While you’re waiting for the 20-minute mark, prep the rosemary as it goes in next. Chop up the rosemary so it’s small enough to sprinkle over the tomatoes. Once the 20-minute mark is up, take the tomatoes out, flip them and sprinkle with rosemary. The reason I don’t add the rosemary for the whole 40 minutes is because it will burn. Set a timer for another 20-minutes.
Keep checking your tomatoes. Once the tomatoes are done, remove from oven. Set aside and let them cool slightly.
Toast your bread and spread with vegan mayo. Slice kalamata olives and place on top with roasted tomatoes and roasted garlic. Sprinkle with pink salt and black pepper.
Next step, devour!

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