Ingredients: |
Ingredients: 6 large vine-ripened tomatoes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup (firmly,packed) basil leaves, washed and dried
1/2 cup extra-virgin olive oil
8 garlic cloves, peeled and split lengthwise
6 1-in. slices of sourdough or whole wheat
peasant bread
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Directions: |
Directions:1. To peel the tomatoes, bring 3 quarts of water to a boil in a large pot. Prepare a bowl of ice water large enough to hold the tomatoes. Plunge the tomatoes into the boiling water for 30 seconds. Remove with a slotted spoon and immediately immerse them in the ice water until cool. Using the tip of a paring knife, core and peel the tomatoes.
2. Cut the tomatoes in half crosswise and squeeze them gently to remove their seeds and excess juice. (The juice can be strained, frozen, and used later for a sauce, soup, or vinaigrette.) With the
palm of your hand, flatten the tomato halves on the cutting board and chop them into 1-inch pieces. Place the chopped tomatoes in a large bowl and season with the salt and pepper.
3. Thinly slice all but 6 of the basil leaves and toss with the tomatoes. Add the olive oil and all but 4 of the garlic halves. Stir well to combine and marinate for 1 to 2 hours at room temperature.
4. To serve, grill or toast the bread until golden brown. While the toast is still warm, rub each piece on both sides with the reserved garlic halves. The garlic will melt into the bread and give it an
intense flavor.
5. Use a slotted spoon to heap a generous serving of the tomatoes onto each garlic-rubbed toast, leaving the garlic cloves in the marinade. Garnish with the reserved basil leaves, and serve
immediately to prevent the bread from getting soggy. |
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