Oven-Dried Tomato Bruschetta

12 plum tomatoes
kosher salt

Thanks Alexandra

1 baguette
olive oil
fresh mozzarella, cut into ½-inch thick slices
fresh basil

Preheat oven to 200ºF.
Halve each tomato lengthwise through the stem. Arrange the tomatoes, cut side up, side by side on a rimmed cookie sheet. (Tomatoes should not be touching one another.) Sprinkle each tomato lightly with salt.

Place in the oven and bake for six to eight hours, or until tomatoes are shriveled, but not dry and brittle. Check every couple of hours. (The tomatoes should still feel flexible when removed from the oven.) Remove tomatoes from the oven, and let cool completely before storing. Store in a glass jar or Ziploc. Moisten with olive oil if tomatoes are too dry. The tomatoes will keep indefinitely.

For the bruschetta, preheat the oven to 400ºF. Slice the baguette into ¾-inch thick rounds, drizzle with olive oil and bake until golden, about 10 minutes. Remove from the oven and let cool. Top each baguette slice with a piece of mozzarella, a few oven dried tomatoes and a few small leaves of basil. Serve.