Just as I finished saying in a recent post that I did not like raw tomatoes, I realise that I love raw tomatoes. What I do not like are those limp wedges of tomatoes that sit on top of limp greens in a salad that has been left too long in the heat. People! Will you ever learn to look after your food!
So, I confess. I L O V E raw tomatoes. But you can keep the wilted greens with wilted tomato salad.
There is a thing about Autumn and tomatoes, I am now realising. Sometimes these things are in your consciousness, but far far down below, and it takes something to prod us to dredge the depths of the fourth dimension of consciousness and bring to the surface something we have always known.
I L O V E Autumn tomatoes. I love them cooked and I love them raw, maybe with a little sugar because they are past their sweetness peak. But they are still high in taste and delicious in eating.
So, today, after some wet and windy weather, it is warmish again. Let’s pile those luscious tomatoes onto bread, sprinkle with some good oil and salt, pour some beautiful Australian white wine, and call it lunch for two.
Bruschetta al Pomodoro
Source : inspired by Twelve, A Tuscan Cookbook
Prep time: 5 minsCooking time: 0 mins
Serves: 2 – 3 people, depending how you use it
6 medium juicy tomatoes
6 basil leaves, torn (sometimes I will use rocket or baby spinach, both of which I love with tomatoes)
1 tspn dried oregano
extra good quality, extra virgin olive oil
6 thick, large slices of country style bread, colour no matter – white, brown, rye
1 large garlic clove
(Celtic) sea salt and freshly ground black pepper
Dice the tomatoes and put them in a bowl. Add the basil, oregano and season with salt and pepper. Mix through 1 – 2 Tblspn extra virgin olive oil. Allow flavours to infuse.
Grill (broil) the bread slices on both sides. Rub one side of each piece with the whole garlic clove. Drizzle the slices with a little olive oil. (Hint: if you have some mustard oil, two drops of that per slice is wonderful.)
Divide the tomatoes between the bread slices, placing on or over the bread. (I like the tomatoes along side the bread.)
Add another drizzle of olive oil and serve.