Tomato Crack

What to do with aaalllll of the tomatoes out there right now? All the perfect, gorgeously ripe fragrant tomatoes? It’s a gluttony! Our local Farmer’s Market, Sonoma, Glen Ellen and Oliver’s markets are chock full of tomatoes — not to mention that our kitchen garden truly just lit itself on fire in orange, red, yellow and green hues of tomatoes.  So what to do?

Here is my answer: Heirloom Tomato Bruschetta on sumptuous Butter Toast

And it literally takes 20 minutes.  Maybe.

All you need is:

  • Many colorful, heirloom tomatoes.  All shapes and sizes. Coarsely chopped.  Halve the cherry tomatoes.   (We did 3 batches last night and went through at least 3 lbs fresh tomatoes.)
  • Handful of fragrant, fresh Basil (Italian, not Thai)
  • 3 cloves chopped fresh garlic
  • 2 tablespoons good quality Olive Oil
  • Pinch of sea salt or Kosher salt
  • Few twists of freshly ground pepper — I use rainbow peppercorns

Mix all of this into one pretty bowl. Let stand at room temperature while you prepare toast.

You will need:

  • Rustic bread (your choice.  Opt for mild flavors if possible to not compete with amazing tomatoes)
  • Real Butter — 1-2 tablespoons per batch of toast

Slice the bread into 1/2-3/4 inch thick slices.  Too slim a cut and the bread will split in the butter.  Halve bread if you like.  (* Its okay to use day old or two day old bread.  The butter will soften the bread as it toasts.)

Melt the butter in a medium or large pan over a medium high flame.

Place the bread in the melted butter.  Don’t leave the stove.  Stand there with a fork, checking often to be sure it doesn’t burn and only “toasts.” Flip the bread to do the other side. It might smoke some.

Remove to serving platter and spoon the tomato mixture over the toasts.  Garnish with fresh basil. Serve immediately.

Dean says this dish of mine whole heartedly has his “Italian seal of approval.”   Repeat as often as you have belly room!

 

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