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Writer's picturebrkt-ברקט

Tomato Bruschetta

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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