Tomatoes seem to fight to keep Summer here throughout the last few weeks of September. My garden is storming with them, and so is my weekly CSA. One of my favorite ways to use super ripe tomatoes is to make bruschetta. It's one of those recipes that's so easy, that it's often overlooked. But when you use good ingredients, it's spectacular.
Ingredients (serves 5-6 slices)
- 5-6 slices of good bread (I like to use thick Italian artisan breads)
- 5 cloves garlic, minced
- 12oz ripe tomatoes
- 1 teaspoon finely chopped fresh basil
- 1 tbsp good olive oil
- 1 tbsp good balsamic vinegar
- 1/2 teaspoon good sea salt
Add enough water that will cover the tomatoes to a small pot and bring it to a boil. Once it is boiling, add the tomatoes. Remove after only 1 minute with a slatted spoon, and allow to cool. Once cool enough to work with, remove the skins and chop. Place this in a small bowl. Add the basil, oil, and vinegar. It will be a bit soupy, but that's okay. I like to let the flavors of the oil and vinegar to soak into the tomatoes. Meanwhile, lay out the slices of bread onto a baking sheet and preheat the oven to 350F. Smear the garlic over the top side of each of the slices. Bake until toasted (about 5-8 minutes). A toaster oven is fine too. Using a slatted spoon, divvy up the tomato to each of the slices. Add salt on top. I like to use whatever my best salt is in the house. If it has super big pieces, I'll grind them down, but not too finely. I like to feel the crunch of the salt when I bite into the slices of bruschetta.