Charred Macerated Heirloom Tomato Bruschetta
Recipe by Mari Loewen
My friend Julie took me to her favourite farmer’s market in Alberta, with the backdrop of the Rocky Mountains, it was incredible. The market’s vibrant, fresh fruits and vegetables were so inspiring — full of colour and flavour. I found these gorgeous, colourful heirloom tomatoes and they reminded me of a starter I had at my favourite bistro in Toronto. Charred tomato bruschetta bursting with flavour.
So, I made this one for dinner one night — I like to serve the tomatoes and bread separately a the table, but you can decide. It is so easy to make, and is so delicious!
Ingredients
4–5 medium heirloom tomatoes, assorted colours, quartered
2 tablespoons extra virgin olive oil, plus more for drizzling
2 cloves garlic, finely chopped
1 small shallot, finely chopped
1-2 tablespoons white wine vinegar
1 tablespoon honey, optional
Flaky sea salt and cracked black pepper
Handful of fresh basil leaves, torn
1 loaf day-old homestyle sourdough bread, thick slices
Heat a heavy skillet over medium to high heat. In a medium bowl, toss tomatoes with olive oil, and place skin side down in skillet. Char until skins are lightly charred and the flesh softens, then turn briefly to char the other side. Remove and let cool slightly.
In same bowl, whisk olive oil, garlic, shallots, vinegar, salt and pepper. Add cooled charred tomatoes and basil, and set aside for 1 hour up to 1 day. The longer they sit the more the tomatoes macerate, meaning drawing liquid flavour from the tomatoes.
Lightly toast sourdough slices and cool. To serve, arrange tomato mixture on the bread, sprinkle with flaky sea salt and cracked black pepper, and finish with torn basil leaves. Serves 4.
