It’s odd what you fixate on in times of stress or perceived deprivation, isn’t it? Since we went into lock-down, I’ve been fixating on fresh tomatoes. Dreaming of them, actually. And what better way of enjoying them than a classic bruschetta generously topped with garlicky tomatoes?
I want to restrict our supermarket shopping trips to as few as we possibly can. When we ran out of the last fresh fruit and vegetables from our last supermarket run, I started to look for alternative shopping options. I ordered cheese direct from the cheese-makers, signed up to a weekly veg box (one which only contains vegetables that the couple running it grow themselves less than 2 miles from where we live), and I ordered fresh tomatoes from the Isle of Wight Tomato Stall. I’d come across their delicious tomatoes and juice at food festivals and markets, and knew they were excellent quality.
A kilo of plump and perfectly ripe cocktail tomatoes on the vine duly arrived, along with a bottle of their incredible oak smoked tomato balsamic vinegar and we’ve been luxuriating in the delight of fresh tomatoes these last few days. In fact, I’ve just ordered another box, arriving tomorrow!
Bruschetta is one of my favourite ways to enjoy fresh tomatoes, and this version is very quick and easy to make.
Simple Tomato Bruschetta
This dish is all about the tomatoes, so make sure you use tasty tomatoes that are fully ripe. Some recipes discard the juice and seeds of the tomatoes, but we prefer to retain them as there is plenty of flavour and goodness there.
- 250 grams fresh tomatoes
- 2-3 teaspoons good quality olive oil
- 1 heaped teaspoon of finely chopped garlic
- Generous pinch of sea salt / crystallised salt
- 2 slices of bread
- (Optional) handful of fresh basil leaves
We used white sourdough, but you can use whichever bread you like.
We use sea salt rather than table salt, as the latter contains additives to reduce clumping. However, use whatever you have to hand.
Dice the tomato (about 1 cm), taking care to retain all the seeds and juice.
Add the olive oil to the tomatoes. If your tomatoes released lots of juice, about two to three teaspoons of olive oil will be plenty. Add more if needed.
Add the chopped garlic and salt (rubbing the salt between thumb and forefinger to crush the crystals). Stir well.
Leave to sit for at least half an hour.
To serve, toast the slices of bread under a grill, in a toaster, or on a griddle - don't add oil as this will stop the tomato mix juices from soaking into the bread.
Once toasted, place each toast on a plate and top with half the tomato mix each. Garnish with fresh basil leaves, if using.
Leave for 2-3 minutes so the juices can soak into the toast a little before serving.
More great recipes for tomatoes:
- Balsamic Roasted Tomato, Baby Spinach & Giant Couscous Salad
- My Grandfather’s Spicy Tomato Ketchup
- Pete’s Home-made Cream of Tomato Soup
- Tamatar Ki Chutney | Tomato Chutney with Prunes and Apricots
- Heirloom Tomato & Cod One Pot with Chorizo & Kale
- Courgetti with avocado pesto dressing & baby plum tomatoes
- Sicilian Pasta Salad with Tomatoes, Olives & Fresh Herbs
- Burrata Filled Tomatoes
- Fresh and Zingy Vegan Quinoa Tabbouleh