I bought the sad tomatoes; the tomatoes deemed “too ugly” to sit near the pristine, smooth-skinned tomatoes piled haphazardly on the folding table underneath the tent at the farmer’s market.
These tomatoes had been thrown into an old cardboard box beneath a sign stating “Tomatoes for sauce & salsa $1.00 per pound.” They looked lonely and under appreciated, so I bought them. I didn’t know what the fate of these tomatoes would be, but as walked between the crowded row of tents selling baskets of organic strawberries and crisp, green snap peas, my nose caught the unmistakeable aroma of liquoricy-sweet basil, and I knew that my little tomatoes wanted to be bruschetta.
Farmer’s Market Bruschetta
- 6 very ripe tomatoes
- 1/2 cup basil leaves, packed
- kosher salt
- 2 crusty french baguettes, or other crusty bread
- Extra virgin olive oil
- 2 large cloves garlic, cut in half
- Chop the tomatoes and put in a bowl. Chiffonade (cut into thin ribbons) the basil, add to the tomatoes along with a generous amount of kosher salt. Stir.
- To prepare the bread, cut along a diagonal in 3/4″ thick slices. Heat a skillet over medium heat and coat the bottom of the pan liberally with olive oil. Fry the bread on each side until golden brown. Remove to paper towels to cool, while you fry the next batch of bread. When all the bread has been browned, rub each side with the cut cloves of garlic. Transfer to a serving platter. Top with bruschetta and enjoy. Makes about 3 cups of bruschetta.