I bought this heirloom tomato from a farm stand just down the road. The friendly gentleman who rung us up, also helped us pick the best one from the lot to be eaten that very afternoon. It was hands down one of the best tomatoes I’ve ever eaten.
Grown, picked, and eaten all within a two mile radius.
We ate half of the tomato fresh. I cut it into chunks and drizzled it with a touch of olive oil and a sprinkle of salt, served aside dinner. Pure, simple, heaven. The remaining half we ate several days later as Bruschetta, using this recipe below.
- 1 large heirloom tomato
- 1 clove of garlic, minced
- 1 handful of fresh basil, minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 baguette
- salt and pepper
- Wash, then cut the tomato into small pieces, place in a bowl and add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar. Set aside.
- Mince the clove of garlic and the fresh basil, add to the bowl with the tomatoes.
- Add a few cracks of freshly ground salt and pepper and stir to combine
- Meanwhile, turn the oven to broil
- Cut the baguette crosswise and at an angle into half inch pieces
- Brush each slice with olive oil (or dip, face down into a shallow bowl of olive oil to coat the top face).
- Place on a baking sheet and put in the oven for 3-5 minutes until they are a nice golden toasted color. Watch carefully to ensure they don’t burn.
- Add a medium spoonful of the Bruschetta topping to each slice.
- Serve immediately.
The first time I made Bruschetta I parboiled the tomatoes, which after a delicious process of trial and error, turns out to be completely unnecessary. The tomatoes taste just as good with their skins as without.
Be sure to serve the Bruschetta right away for the added effect of the warm bread and the cool topping and to prevent the bread from becoming soggy. You can make the Bruschetta topping up to a day ahead of time, but for the really fresh taste, serve soon after making (and picking if possible!). The great thing about choosing an heirloom tomato is the variety of color within the tomato. It makes for a bright and happy plate of hors d’oeuvres.
Final tip: Depending on the tomato you’ll have more or fewer seeds. Roma tomatoes have fewer seeds. This heirloom tomato also had very few seeds. Don’t go crazy with this, but remove any of the larger globs of seeds before adding to the bowl. Using just the meaty flesh makes for a nicer chunky Bruschetta.