Active Time: 10 minutes
Total Time: 50 minutes

6-10 servings

Print recipe


  • 4 large tomatoes
  • 6 roman tomatoes
  • 6 small heirloom tomatoes (or 1 qt cherry tomatoes)
  • 4 cloves of garlic peeled and chopped
  • ½ cup EVOO
  • 1 small bunch of fresh thyme sprigs (or equivalent of 3 tbsp stripped)
  • FRENCH PANTRY Pepper of your choice
  • 1 or more French baguette
  • FRENCH PANTRY Traditional Balsamic Vinegar to decor


  1. Preheat oven to 425°F. Place Medium Bonmat on a Medium Perforated Baking Sheet.
  2. Slice French baguette, brush with EVOO and place on Bonmat.
  3. Wash and dry tomatoes, slice tomatoes in half and toss in a large bowl with 1/2 cup EVOO, chopped garlic, thyme, salt, and pepper.
  4. Place over slices of bread and bake for 40 minutes or until the tomato’s skins are slightly brown, softened and some have burst, and toast is brownish.
  5. Place on serving platter and drizzle with FRENCH PANTRY Traditional Balsamic Vinegar to finalize.


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