Autumn Roasted Tomato

Easy to prepare in minutes after roasting tomatoes. Using a blender or food processor, this tomato appetizer offers the flavor of the end of summer harvest, plus a little autumn smokiness of bacon and horseradish. This also freezes well for a quick treat for unexpected guests or afternoon by the fire.


10-12 pieces


2 large tomatoes or 1 pint of cherry tomatoes 6 pieces of bacon, wood smoked is best 1 teaspoon Garlic powder 1 teaspoon Onion powder 2 Tablespoons olive oil Prepared Horseradish Pepper and salt Toasted sliced baguette or crackers.

Nutritional information

No nutrition information available


Slice tomatoes in half and place face down on a baking tray in the over Cut up four pieces of bacon into small pieces and sprinkle over top of tomatoes. Sprinkle and season with salt, pepper and garlic powder or onion powder. Roast in oven for 30-45 minutes or until bacon is crisp and tomatoes start to shrivel. Remove from oven and let cool for 15 minutes. Place mixture in Cuisinart blender or food processor, add 2 tablespoons of olive oil and pulse till ingredients make a chunky paste. Scoop into bowl and serve with toasted baguettes. If passed hors d'oeuvre, spread out toasted baguettes, spooning a tablespoon of Roasted Tomato over the top of each piece topping with a sprinkle of bacon or horseradish. Can be frozen.