My favorite thing to do with tomatoes is make bruschetta. I got addicted to the stuff at my favorite Italian place (Salvi Restaurant, Brooklyn, NY), where they serve it on crostini at the start of the meal along with grissini and warm bread. It was the first food I could really enjoy that had discernible tomatoes that weren’t cooked to the point of being sauce. Since then, I’ve taken big steps such as adding tomato slices to sandwiches. Last year I was able to start eating cherry tomatoes whole! But when using the standard sorts of tomato, I still make sure to remove the seed goop (aka “tomato snot”).
This particular batch, which I made with DD, used a mix of tomatoes from my farm share (red) and my garden (yellow) as well as basil from the garden. I have never measured anything for this dish, in part because a lot depends on the tomatoes. Go with what feels right.
- tomatoes (chopped)
- garlic (minced)
- olive oil
- red wine
- Spike all-purpose seasoning and/or salt
- basil (chiffonade)
Over medium-low heat, sautÃ© the garlic in olive olive. Add a few splashes of red wine and a few shakes of Spike (or a bit og salt) and cook until garlic is soft. Turn down the heat and add the tomatoes, stirring gently until they just begin to sweat (this will happen very quickly!).Â Remove from heat and stir in the basil.
It’s that simple. I love it warm or cold over toasted sliced of crusty bread. Â You can also remove it from heat before adding the tomatoes, but I prefer them cooked just that teensy bit.Â Â You can drain off the liquid if you like and use it in something else but I soak it into the bread. Yum!