This recipe is so simple but full of flavor and I love how my kitchen smells so good  when I am cooking tomatoes and garlic in the oven.
When tomatoes are cooked in a healthy fat like olive oil, it increases the absorption of the lycopene.
The tomato is the primary food source of lycopene, a naturally red pigment linked to prevent numerous diseases.
Tomatoes also contain significant amounts of vitamin E, fiber, potassium and folate.
I hope you enjoy this recipe as the perfect appetizer in a family or friend gathering.

For this recipe we will need:


4 toast:

  • 4 tomatoes
  • 4 head garlic
  • 8 iberico ham slices
  • olive oil
  • 1 teaspoon apple cider vinegar
  • thyme
  • oregano
  •  pinch of salt
  • 1 teaspoon sugar


  1. Bring a large pot of water to a boil.Meanwhile, hull the steams from your tomatoes and slice a shallow "X" in the bottom.
  2. Drop the tomatoes into the boiling water and watch for their skins to start to wrinkle and split, for about 1 minute, and scoop them out with a spoon and transfer them to a bowl with cold water.
  3. Once cooled, transfer the tomatoes to a cutting board, and use your fingers or a knife to peel back the tomato skins.
  4. Slice the tomatoes in half, remove the seeds and cut them in small pieces
  5. Preheat the oven at 300F and put the diced tomatoes, the garlic heads(no peeled), olive oil, vinegar, salt, sugar, thyme and oregano in a baking bowl.
  6. Roast for about 1 hour.
  7. Toast the bread in a toaster or in the grill.
  8. Spread the garlic over the toast(the garlic is soft after roasting).
  9. Spread the tomato jam.
  10. Top with some slices of iberico ham.
  11. Enjoy your delicious toast!!!

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