To anyone who hates tomatoes: respectfully, grow up. Okay we’re kidding, but we do beg you to consider this recipe to be the one that changes your mind about tomatoes. There is something inherently summery about the wonderful burst of flavor that tomatoes, salt and olive oil create together. And paired with a crusty toasted bread? Heaven. Bruschetta is typically made with ciabatta bread, but we make do and use whatever we have. Sourdough is a great option, but regular toasted bread works too. It’s quick, it’s easy and it’s very light and fresh.
Ingredients:
- 2 medium juicy red tomatoes
- 2-3 slices of bread (ideally sourdough, but any will do)
- Salt
- Olive oil
Method:
Chop up your tomatoes into big chunks and put them in a bowl. Add two hefty pinches of salt (or to taste), and a drizzle of olive oil. Then smush the tomato chunks with a fork until some of the juices have been released. We don’t want to make a puree, we just wanna break down the tomatoes into gentle submission, till they don’t hold their shape as well. Next, toast up your bread till its nice and crispy crunchy: you could panfry it over the stove with a little drizzle of olive oil, or you could just pop it into the toaster. Once it’s done, drizzle some of the tomato/olive oil liquid onto the bread and then pile on the tomatoes. And you’re done. Delicious and refreshing. You’ll never look at a tomato the same way again.
