French Bread Pizza with Slow Roasted Tomatoes

While attending a workshop in Barcelona called First We Eat, I was treated to the tastiest slow roasted tomatoes cooked by the extremely talented, Jack-of-all-trades Eva Kosmas Flores.  She is a food photographer, blogger, cookbook author, hosts events like secret suppers, online photography and food styling courses and of course the workshop I attended which she hosts all over the world in the most amazing places.

When I returned home from the workshop I was still thinking of those tomatoes and was deciding if I should make the roasted tomato butter as she has on her blog (http://adventuresincooking.com/2015/10/roasted-tomato-butter.html), or just roast them and eat them on their own.  I decided on the latter and they come out tasting like candy and I found myself mindlessly popping them into my mouth while watching tv.  But one night I was searching for something for dinner, as I often do, and while rummaging through the fridge I found these roasted tomatoes, mozzarella cheese, a jar of tomato sauce and leftover french stick from the night before.  And that is how this version of my french bread pizza came to life.  

For more information on Eva and all the wonderful things she does you should check out her site at: adventuresincooking.com

For the pizza

1 French stick, cut in thirds and each third sliced in half

1/2 cup mozzarella cheese, shredded

1/3 cup jarred tomato sauce

1 Tbsp parsley, chopped

Preheat the oven to 425F.  On a parchment-lined baking sheet, place the 6 halves of French stick.  Top each half with 1 Tbsp tomato sauce, 2 Tbsp mozzarella cheese and 2 slow roasted tomatoes.  Place in the oven for 8-10 minutes or until the cheese is melted.  Remove from the oven, plate and garnish with parsley.

For the tomatoes

1 lb Roma tomatoes, sliced in half lengthwise

1 Tbsp extra virgin olive oil

1-2 tsp kosher salt

Preheat oven to 375F.  Place tomatoes on a parchemtn-line baking sheet.  Rub the exposed sides with olive oil and place them cut-side up.  Sprinkle tomatoes with kosher salt. Place in the oven and roast for approximately 40 minutes or until tomatoes are a deep dark red colour.

Refrigerate unused tomatoes for another recipe or enjoy on their own.