Whole tomato bruschetta

We went to Hawaii earlier this month.  I was wondering how different would it be considering we live in Santa Barbara which is on the coast.  It is so beautiful!  For me the temperature of water and snorkeling almost everyday were enough reasons to go to Hawaii. I have never spent so much time splashing in ocean water; it was a great feeling.

Vacations for me are about surprises and exploring new places, people and of course food. Out of all the meals we had, we really enjoyed whole tomato bruschetta and baked oatmeal. We had half-heartedly ordered tomato bruschetta at a Spanish tapas restaurant in Hanalei, Kaua'i, as usual lacking in its vegetarian options.The waiter was very upbeat about it and almost coerced us to order it.  It was great!

Thanks to Sid, I got to eat the whole tomato bruschetta really soon :) and I am yet to make the baked oatmeal!

Ingredients:
5 large red tomatoes
2 garlic, optional
1/4 onion or 2-3 scallions
1 tbsp mixture of dried Italian herbs (basil, oregano etc..)
5 tbsp olive oil
1 tbsp balsamic vinegar

- Preheat oven to 400F
-Make three batches of dressings: (A) 1 tbsp oil, (B) 2 tbsp oil + 1/2 tbsp vinegar, and (C) 2 tbsp oil+ 1/2 tbsp vinegar, dried herbs and chopped scallions and garlic
- Grease a Pyrex dish and place 5 large tomatoes close to each other.
Sprinkle dressing (A) on the tomatoes and put it in oven for 20 mins
- Pour dressing (B) after 20 mins
- Pour dressing (C) after 20 mins
- At this point, tomatoes will leave a lot of juice which will be really to eat with you bread. 
- Cut slices of bread and apply Olive oil and grill them.
- You can serve one baked tomato with couple of pieces of grilled bread as one serving.

Isn't it easier and tastier than the usual bruschetta?