Tomato and Basil Bruschetta (winter)

Tomato and Basil Bruschetta (winter)

Print This Page Print This Page
1 Star2 Stars3 Stars4 Stars5 Stars   (No Ratings Yet)

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.

let there be bite twitter let there be bite facebook let there be bite youtube