Tomato and Basil Bruschetta (winter)

Tomato and Basil Bruschetta (winter)

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Serves 4

4 canned whole tomatoes, about 1 cup
1 garlic clove
1/2 teaspoon sea salt
1 tablespoon fresh basil, chopped
3 tablespoons extra virgin olive oil
1 tablespoon red wine or sherry vinegar
Freshly cracked pepper (optional)
Baguette or other desirable bread

Chop or purée the tomatoes and put them in a small bowl.

Mince the garlic, then pour the salt on top of it. Drag the side of your knife over the garlic-salt mix until it becomes mashed like a paste, below. (You can simply leave it minced, but as a paste the garlic “disappears” into the sauce.)

Add the basil, olive oil, vinegar, and pepper (if using). Mix and set aside, covered, for at least a half-hour to marinate.

Slice and toast the bread. Generously spread the tomato mixture onto each slice and serve.

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