I’m almost embarrassed to call this a recipe.
It’s more like a joyous celebration of these gorgeous ingredients, namely these heirloom tomatoes.
Just look at them.
If you have never seen heirloom tomatoes before and are wondering what kind of sorcery this is, well; this is basically how tomatoes used to look before humans started messing with their genetics too much and made them the way they look today.
Yeah, tell me about it.
Humans are the absolute worst.
But hey, I’m not here to be sad.
I am here to celebrate these extraordinarily beautiful gifts of nature. When the Earth blesses us with such vibrant produce, sometimes the best way to honor them is to let them shine.
The bare minimum is done here; merely a combination of flavors that work incredibly well together and support each other effortlessly without competing for attention.
As this recipe is as short and simple and sweet as can be, so will this post. I leave you with these photos now. Sigh.
Simple Tomato Bruschetta
- 4 thick slices of good-quality crusty bread I used sourdough
- 3-4 ripe medium tomatoes, diced or more if smaller sized
- Handful of fresh basil, thinly shredded
- olive oil Good quality extra-virgin
- 1 tbsp vinegar good quality balsamic (optional)
- 1 clove garlic, minced
- 1 clove garlic, halved for the bread, optional
- Salt & pepper
- Preheat the oven to 220 C
- Combine the tomatoes, basil, vinegar, minced garlic and 3-4 tbsp. olive oil in a bowl. Mix to combine and set aside to marinate while you prepare the bread.
- Brush each slice of bread liberally with olive oil on both sides. Sprinkle with a pinch of salt and rub with the halved clove of garlic. Place on a baking sheet and toast in the oven for about 10 minutes, rotating once halfway, until lightly golden and crunchy at the edges. Rub with the halved clove of garlic again as soon as it comes out of the oven for an extra garlicy boost.
- Spoon the tomato mixture onto the toasted bread, draining of the excess juices (which you can lap up with extra slices of bread or use for an awesome salad dressing later!). Drizzle with a bit more olive oil. Devour immediately!
My name is Noha.
I’m passionate about food, an avid traveler, and I love to explore new cultures and cuisines whenever I get the chance by sharing my recipes and experiences with my readers.
A big fan of exploring different cuisines and always looking for new and exciting flavors to explore. I’m especially interested in healthy eating and finding ways to make delicious dishes without sacrificing nutrition.