This is my version of tomato bruschetta. I only make it when the tomatoes are deep red and like candy, and when there is new garlic which is milder and sweeter than its older sibling.
BT's Tomato Bruschetta
Ingredients:
2-3 pounds (1-1.5 kilo) vine tomatoes
1 very large bunch fresh Italian basil
3 heads fresh garlic
1/2 teaspoon peperoncino flakes
1 teaspoon sugar
2/3 cup (160 ml) fruity olive oil
1 teaspoon kosher salt
ground pepper to taste
Directions:
Wash and core tomatoes
Remove any tough stems from basil
Thoroughly wash the leaves and leave to dry
Peel and crush garlic - it takes some time
Dice tomatoes into small pieces and add to a large, good looking bowl
Using a mezzaluna or sharp blade chop the basil into tiny pieces
Add basil to tomatoes
In a separate bowl add olive oil, salt, sugar, peperoncino and garlic
Mix the dressing and set aside
Dress the tomatoes and basil 15 minutes before serving. If you add the dressing earlier, the bruschetta weeps and becomes messy and hard to handle
I am particularly fond of eating this as a summer sauce for pasta. Pouring the freshly cooked pasta over the tomatoes brings out the flavor of the basil and garlic without losing their punch.
Of course it is also great on toasted bread! And looks good on a plate or in a bowl.
Enjoy! !בתיאבון
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