Summer Produce-palooza: Bruschetta

Hi.
Guess what I decided to do.

Post everyday for the next week. Big commitment, I know.

But it's nearing the end of summer and there are so many delicious things still to do. And make.

Awhile back, I wrote about how I cannot grow anything. But I am the farmers' market best customer. I'm happy to pay whatever it takes to get this kind of produce.

Let's call it the Summer Produce-palooza and get on with it.

Today we'll be making bruschetta, pronounced with a hard "c" - brusketta. That's the way the Italians say it.

Bruschetta is simply tomatoes on bread, but it's the sum of its parts that makes it so spectacular.
Perfectly ripe tomatoes, fresh basil, garlic and really, really good crusty bread. The type of tomato isn't all that important - Beefsteak, Sungold, Big Boy, Brandywines - whatever. This time of year they are all flavorful. It's fine to use a couple of different kinds too.

You'll need ....

1 loaf of crusty bread, like a scala or ciabatta, sliced 1/2" thick

2 lbs. of summer tomatoes, as described above. Use less if it's just for two of you, more if you need it

fresh basil, 8-10 leaves, chopped

extra-virgin olive oil

2 cloves garlic

sea salt and freshly ground pepper

Dice tomatoes into pieces approximately 1/2". ( Don't obsess over the size. This is meant to be easy not precise.) Place in a colander set on paper towels or a dishcloth. Let drain for about an hour. Shake colander over sink to drain more of the excess liquid.

Place drained tomatoes in a bowl. Mix in basil, salt and pepper to taste.

Drizzle olive oil on bread slices, about 1 teaspoon on each.

You can either grill the bread slices on your outdoor grill or indoors on a grill pan. Cook until they are slightly crisp and browned. (They could also be toasted if the other two options don't work for you. )
As soon as the bread comes off the grill, rub one side of it with a cut clove of garlic.
Pile tomatoes generously on top.

Bruschetta!
See you tomorrow.

Roasted Cherry Tomato Sauce - It's Not Too Late

Quick!
As fast as you can, get to a farmer's market and buy up the last of the Sungold cherry tomatoes. And don't bother being polite by leaving some for anyone else (unless it's me).

You MUST make this sauce.
And if it's too late in the season - oops, my bad - save the recipe and make it next year.

The nice lady at the stand I frequent asked me what I was going to do with the 4 pints of Sungolds I bought. Aside from snacking on them for the candy-sweet goodness they possess, I make this sauce.
I serve it on pasta, but it would also be awesome as a kind of bruschetta on grilled bread.

It's not really even a recipe. No measuring or precise timing. Do it.
Now.

Roasted Cherry Tomato Sauce

Several pints cherry tomatoes, preferably Sungold (but any will work)

2-3 cloves chopped garlic

olive oil

dried breadcrumbs or panko

grated Parmesan cheese

fresh basil

salt and pepper

Preheat oven to 350 degrees.
Place tomatoes and chopped garlic, in one layer, on a rimmed baking sheet.
Sprinkle generously with olive oil, using about 2 tablespoons. Roll tomatoes around so they are thoroughly covered with oil.
Put in the oven and bake about 10 minutes.

When tomatoes start to burst, remove from oven. Add about 1/2  to 3/4 cup bread crumbs or panko (depending on how many tomatoes you have) and about 1/2 cup cup Parmesan. Mix well.

Put pan back in the oven. Cook about 15 minutes longer, stirring occasionally.
Remove from oven. If sauce looks very soupy, add a bit more bread crumbs and put it back in the oven for another 5 minutes.

When all the tomatoes have burst and they look thickened and slightly colored, remove from oven. Stir in some chopped fresh basil and season with salt and pepper.


I often make this and freeze for later in the fall or winter, when good tomatoes are just a tasty memory.