This dish is a perfect summer dish or side, which is best paired with days-old Sourdough. The recipe calls for ripe and fragrant tomatoes, cherry or regular.
- 3 or 4 ripe tomatoes
- 1 clove garlic, minced
- 1 Tbsp extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 4-5 fresh basil leaves, thinly chopped
- 1/2 teaspoon sea salt, more or less to taste
- Some freshly ground black pepper, more or less to taste
- 4 slices of days-old Sourdough bread
- 50 ml olive oil
- Blanch and peel the tomatoes: Bring 2 cups of water to a boil. As the water is heating make shallow slits in a cross pattern at the tip ends of the tomatoes to make the tomatoes easier to peel. Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute. Remove with a spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
- Preheat oven to 230°C with a rack in the top slot of the oven.
- Chop tomatoes, mix them with garlic, olive oil, vinegar, basil, salt and pepper. Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced chopped and add salt and freshly ground black pepper, adding more to taste.
- Toast the Sourdough slices in the oven: Brush one side of each slice with olive oil (a pastry brush is good here) and place olive oil-side down on a baking sheet or roasting pan.
- The Sourdough slices will toast best in the top rack of your oven. When the oven has reached 230°C place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
- Serve toasted bread with tomato mixture. Enjoy!