Tomato season is well upon us and the ripe, juicy tomatoes from the garden are now part of almost every meal. Among my favourite family recipes for tomatoes – our bruschetta recipe. A lot of people save a recipe like this for when guests are over. It’s usually served as an appetizer. I say forget that. This is totally fine to eat for lunch. Or dinner.
My favourite tomatoes to use for this are Brandywine. They are a pinkish-red tomato that is incredibly sweet. But since I also tried a few new varities in our garden this year – a purple/green variety and a yellow one (called Pineapple) – I thought I’d try a new tri-coloured bruschetta which turned out well both in look and flavour. Use whatever tomatoes you have on hand as long as they are ripe.
3 ripe tomatoes, chopped
2 tablespoons extra virgin olive oil
1 large garlic clove, minced (or more if you love being garlicky!)
1 teaspoon salt
1 teaspoon dried oregano or 6-7 fresh basil leaves chopped
2 tablespoons grated parmigiano reggiano cheese
Bread for serving
Wash the tomatoes and core them. Remove all seeds and chop into small squares. Place in your serving bowl and add the salt, garlic, oregano, cheese (if desired) and olive oil. Mix and allow to sit for 10 minutes. Feel free to adjust the flavours (more garlic or oregano or cheese) to your liking. Brushcetta is all about mixing your favourite flavours.
In the mean time prepare slices of bread for serving. You can use a baguette, cut into slices and toasted. You can also used classic Italian dried bread (a recipe for that to come later) so that it will soak up the juices of the bruschetta.
Allowing the mixture to sit lets the juices come out of the tomatoes and make a soupy mixture of goodness with the bruschetta. It’s that liquid that helps to soften the toasted or dried bread. Top the bread with the tomato mixture and enjoy.
Warning: very addictive.