Recipe type
Basic Ingredient
More than 100 000 cooks visit the site daily

Italian Toasts with Cream Cheese and Sun-Dried Tomatoes


 Delicious sun-dried tomatoes with light sweet flavor are very tasty. For cooking delicious toasts toasts - desc learn more..., you may use canned tomatoes however it`s much better to cook them at home. In this way, you can control the quality of the food.


Ingredients for
сals/100 gr
1 pcs
335 cals
Cream cheese
1 pack
230 cals
4 cups
25 cals
1 tsp
7 cals
2 cloves
70 cals
Olive oil
2 tbsp
135 cals
1 tsp
1 tsp
370 cals
Total calories in the prepared dish
1172 cals
Select all
  1. Start by preheating the oven to 400 F. Wash tomatoes carefully. For cooking this dish you should choose ripe tomatoes.
  2. Cover the tray with the parchment. Mix sugar with salt. Sprinkle the tray with the half of this mixture.
  3. Cut each tomato in two pieces. Transfer the halves to the tray. Sprinkle it with the rest of sugar and salt.
  4. Reduce the heat to 525 F and bake tomatoes for 8-9 hours. Open the oven and check whether tomatoes are ready. If some of them are done, take them out of the tray. Continue baking the rest of tomatoes for additional 1-2 hours.
  5. Now take the tray out of the oven. Leave tomatoes to cool down.
  6. Cut French bread into slices. Cook it in the preheated grill pan with minced garlic. Fry from both sides until bread is crunchy enough.
  7. Leave the slices of bread to cool down.
  8. Now you can form your sandwiches. Cover each slice of bread with tender cream cheese. Add sun-dried tomatoes on the top of each sandwich. Add a pinch of pepper and oregano on the top of it, if you like.

 You can cook sandwiches in another way. Mix sun-dried tomatoes with cream cheese in the food processor and cover sandwiches with this mass. You can control the size of tomato chunks.

 To store the leftovers of sun-dried tomatoes, can them. Here are two main ways to do it.

  •         If you need to can them for the short time, wash jars carefully. Fill a half of the jar with water and boil them in the hot water for about 20 minutes. Take them out carefully, using pliers. Dry each jar with the paper towel. Fill each one with tomatoes. Add olive oil and more dry oregano into the jar. Save sun-dried tomatoes in the fridge for 2-7 days.
  •         For a long time canning preheat jars on the water bath. Do the same with tomatoes, can your jars with the lid and leave in the cold dark place. If you use this way of canning, you can store tomatoes for 1-6 months.

 Hope, you will like both the taste of the sandwiches and these canned sun-dried tomatoes. Bon Appetit!

Rate the recipe!
0 votes, average: 0 out of 5

Thank you for your vote.

Add Comment