Garlic Bread with Tomatoes

Bruschetta al Pomodoro

This is an exceptional dish, found on the menus of most Tuscan trattorie. It looks very pretty and tastes delicious. You must use fresh, ripe, luscious tomatoes and the best-quality olive oil. Although fresh basil works best, a generous pinch of dried oregano or mixed herbs is also an excellent finishing touch.

Ingredients

  • 1 lb (450 g) fresh ripe tomatoes
  • 3 tablespoonsolive oil
  • 8 fresh basil leaves, torn into small pieces or large pinch dried mixed herbs or dried oregano
  • salt and pepper
  • 8 thick slices white bread
  • 2 cloves garlic, peeled

Method

Dip the tomatoes into boiling hot water for just a few seconds, remove and peel quickly. Cut them in half and remove the seeds, then cut into very small cubes. Toss them with the olive oil, fresh basil or dried herbs and season with salt and pepper to taste. Toast the bread lightly on both sides and rub it on both sides with garlic. Spoon the tomato mixture over the warm bread and serve.

Loading
Loading
Loading