Tomato Bruschetta

Name: Tomato Bruschetta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italy
Ingredients: 500 g (1 lb 2 oz) ripe tomatoes, mixed, diced 1 cm (½ in); 3 g (½ tsp) fine sea salt; 4 tbsp extra-virgin olive oil, plus extra to drizzle; 10 basil leaves, torn; 1 tsp red wine vinegar, optional; 8 slices country bread or sourdough, 1.5 cm (⅝ in) thick; 2 cloves garlic, halved; flaky sea salt and black pepper

Charred bread, raw garlic, ripe tomatoes and good olive oil

Makes: 8 slices
Hands-on: 15 min
Total: 30 min
Level: Easy

Bruschetta means the bread, toasted over heat and rubbed with raw garlic, then soaked with olive oil. Topped with ripe summer tomatoes and basil, it is the simplest way to show off good ingredients. Make it only when tomatoes are at their best.

Ingredients

500 gripe tomatoes (1 lb 2 oz)mixed, diced 1 cm (½ in)
3 gfine sea salt (½ tsp)
4 tbspextra-virgin olive oilplus extra to drizzle
10basil leavestorn
1 tspred wine vinegaroptional
8 slicescountry bread or sourdough1.5 cm (⅝ in) thick
2 clovesgarlichalved
flaky sea salt and black pepper

Diet: Vegan, Vegetarian, Dairy-free
Allergens: gluten, sulphites
Origin: Italy
Season: Summer

Method

Toss the tomatoes with the salt, 3 tbsp olive oil, basil and vinegar. Leave for 15 minutes for the juices to run. 15 min
Toast or grill the bread over high heat until crisp outside and charred in places but still soft inside, 1–2 minutes per side. A grill, ridged pan or hot oven grill (broiler) all work. 4 min
While still hot, rub one side of each slice with the cut garlic; the rough surface grates it. Drizzle with the remaining oil.
Spoon the tomatoes and some of their juice onto the bread just before serving. Finish with flaky salt and pepper.

Why it works

Salt draws juice from the tomatoes, making an instant dressing that soaks into the bread. Rubbing raw garlic on hot, crisp toast releases just enough of its pungent oils to perfume the bread without overpowering it. Topping at the last minute keeps the toast crisp.