Tomato and Basil Bruschetta


Summer cooking is simple. Get up in the morning, do this to a few ripe tomatoes, leave them to infuse and go back to bed. The first course is almost done.


  • 4 ripe, red tomatoes
  • 2 garlic cloves, peeled and smashed
  • 1 cup basil leaves
  • sea salt
  • freshly ground black pepper
  • 4 tbsp extra virgin olive oil
  • 4 thick slices sourdough bread


Cut out the cores from the tomatoes and cut a small cross at the base. Dunk them in a pot of boiling water for 20 seconds, then peel off the skins. Cut the tomatoes in half, squeeze out and discard the seeds and juice, and roughly chop the flesh.

Lightly toss the tomatoes in a bowl with the garlic cloves, basil leaves, sea salt, pepper and olive oil. Cover and set aside in a cool place to infuse. Do this an hour or two before you intend to eat.

When ready to serve, grill or toast the bread on both sides. Dip a pastry brush in the tomato marinade and brush each toast. Pile the tomatoes and basil on top, drizzle with the juices, and serve.