During summer, tomatoes are best enjoyed with their unique flavors on full display. Brushcetta, or bread topped with seasoned tomatoes, is perfect to show off this fruit. Peeling the tomatoes improves the texture of the topping, while removing the seeds concentrates the tomatoes’ umami and sweetness. Bonus points if you splurge on a nice loaf of bread.
Servings: 8 (Makes about 2 cups)
Time: 30 minutes
- 3 medium tomatoes (about 1 lbs)
- 10 large basil leaves, finely chopped
- 1 clove of garlic, minced
- 1 teaspoon balsamic vinegar
- ½ teaspoon salt and pepper
- 1 handful of cherry or grape tomatoes, diced
- 1 loaf of French or Italian bread, sliced and toasted
1. Score bottom of tomatoes with an “x” and place in boiling water for one minute, then place in ice water to stop cooking.
2. Using the skin that lifts around the “x”, peel the tomatoes and discard the skin.
3. Cut the peeled tomatoes into quarters and scoop out the seeds, then dice the quarters.
4. In a medium serving bowl, combine the diced quarters, basil, garlic, vinegar, salt, pepper and diced cherry tomatoes. If needed, season to taste with more salt (be generous!)
5. Serve on top of toasted bread with a drizzle of olive oil.