How to make caramelized onions, roasted tomatoes and mozzarella cheese bruschettas


The bruschetta It is an Italian recipe that consists of toasting grilled bread, putting a little garlic to aromatize, and on top of olive oil and other things such as roasted red peppers or serrano ham. Of course, this recipe can change, as in this case I will put on caramelized onions, roasted tomatoes and mozzarella cheese. This dish is perfect to eat as a snack or to snack at a party and I also saw him reading a little online. This is the version we make in my house.

4 people Low difficulty Ingredients:
  • 7-8 slices of bread.
  • 3 large yellow onions
  • 4 ripe and large tomatoes
  • 1 tablespoon butter.
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon of sugar
  • 150 grams of mozzarella cheese.
  • 3 tablespoons olive oil.
  • Salt and pepper.
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Start peeling the onions and chopping in julienne. It looks like it's a lot, but after cooking, the volume will drop a lot.


Find a pan and put the butter there. Light the fire and let it melt completely. Add the chopped onions when the butter is melted. Also put some salt and pepper. The fire leave it medium, almost low, so that it does not burn.


Wash the tomatoes and cut into quarters. If they are very large it stings a little smaller. Make sure they are very ripe so that they take a sweet taste when they are aces. Remove the seeds from the tomatoes. It is not necessary to remove everything from the center, just remove from the sides. You can skip this step, but I prefer to remove the seeds because I do not want the tomatoes to be acidic and they are not digestible.


Put the tomatoes on a baking sheet. Add olive oil, salt and pepper to taste. Mix well until they are all covered with the dressings. Put in a preheated oven at 180 ° C for at least 40 minutes.


Once you have put the tomatoes in the oven, return to the onions that should be a little soft. Now add all the balsamic vinegar and sugar. Keep cooking for half an hour over very low heat. Watch and mix every so often so they don't burn. If you want you can leave cooking the same time that tomatoes take time to be ready. They will look like the ones you see in the image below, and will have a slightly sweet taste.


By this time the tomatoes will also be ready. They will look like the ones in the image below: smaller ones, they will have a very strong and sweet aroma and will be wrinkled.


Remove the tomatoes from the tray and do not turn off the oven. Put the sliced ​​bread slices in half on the tray and bake. Do not wash the tray so that the bread tastes too. Bake at maximum temperature so that they are lightly toasted on both sides.


Remove the bread from the oven, put a little onion on top, a piece of tomato and grated or chopped mozzarella cheese, as you like, on top. Distribute all three elements across all breads. Bake again for a couple of minutes at maximum just to let the cheese melt. It serves.



  • The onions you use may be yellow, but if you get the purple ones and the mixtures it will look better. If you want, also use only purple onions because they are sweeter.
  • Another good substitution is to use miniature tomatoes chopped in half. It will be a prettier dish and also with good flavor.
  • Onions can be cooked without sugar, but with this they will cook a little faster, take that color easier and remove the acid from the vinegar.
  • If you want you can use another type of bread, it depends on everyone's tastes.
  • The cheese you put up may also vary.
  • It is excellent to pass a little garlic on the bread before putting it to toast. We did not do it in this case because with onions it is not going so well.
  • What you put on toasted bread may be what you want, but some roasted vegetables with cheese are always a good combination.

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