At this time of year, everyone is looking for a way to use those tomatoes furiously growing on the vines.
Here is one tasty use: The tomato bruschetta.
Bruschetta originated in Italy, with its roots tracing back to the 15th century in central Italy, particularly Tuscany and Lazio.
The word "bruschetta" comes from the Italian verb "bruscare," meaning "to roast over coals," referring to the traditional method of grilling bread. Initially, it was a simple dish made by peasants using leftover bread, rubbed with garlic, drizzled with olive oil, and seasoned with salt. This was a way to revive stale bread and make use of the abundant olive oil from the region.
Tomatoes were introduced to Italy from the New World in the 16th century but were initially considered ornamental or even poisonous. It wasn't until the 18th century that they became a staple in Italian cuisine, especially in the south. The addition of tomatoes to bruschetta likely evolved in this period, particularly in regions like Campania and Puglia, where tomatoes thrived. The classic tomato-topped version we know today became popular as a fresh, flavorful appetizer, reflecting Italy's agricultural heritage and resourcefulness. It remains a beloved dish, often served as an antipasto or snack, symbolizing rustic Italian cooking.
Tomato Bruschetta Recipe
Ingredients (Serves 4):
– 4-5 ripe tomatoes (preferably Roma or heirloom), diced
– 2 cloves garlic, minced
– 1/4 cup fresh basil, chopped
– 2 tablespoons extra virgin olive oil
– 1 teaspoon balsamic vinegar
– Salt and pepper to taste
– 1 baguette, sliced into 1/2-inch thick pieces
– 1-2 cloves garlic (whole, for rubbing on toast)
Instructions:
1. Prepare the Tomato Mixture: In a bowl, combine diced tomatoes, minced garlic, chopped basil, olive oil, and balsamic vinegar. Season with salt and pepper. Let it sit for 15-20 minutes to marinate.
2. Toast the Bread: Preheat oven to 400'F. Arrange baguette slices on a baking sheet, drizzle with olive oil, and toast for 5-7 minutes until golden. Rub each slice with a whole garlic clove while warm.
