Tomato Bruschetta

 

Starting in Sicily, for our around the world trip, I am making one of my all time favourite simple dishes. Sicilian tomatoes are meant to be some of the sweetest and most delicious tomatoes in the world. This is meant to be because of the rich soil from the volcanic activity and the coastal nutrients that the soil holds.

It is pretty hard to give an accurate recipe for tomato bruschetta but what I do know is because there are so few ingredients you want to make sure they are high quality, especially the tomatoes.

For one portion I would say around 100g of good quality tomatoes that are deep in colour and scent. Dice the tomato fairly small and add to a bowl with about 10g of finely shredded basil, a good drizzle of olive oil and a pinch of salt and pepper. You then want some good bread that you have toasted. Then take a garlic clove that you have cut in half and rub it over your toasted bread.

The only thing that will make things even better is letting your tomatoes marinade for a while before spooning them over your crisp bread. I would say it is also best to use room temperature tomatoes. You get more of that naturally sweet flavour when they are room temperature.

That is about it for a basic tomato bruschetta