Charred Macerated Heirloom Tomato Bruschetta
Recipe by Mari Loewen
Visiting my friend Julie in Alberta was an incredible experience, especially when she took me to her favourite farmer’s market — nestled against the backdrop of the Rocky Mountains. The market’s vibrant, fresh fruits and vegetables were truly inspiring — full of colour and flavour. It reminded me of a recent family dinner I had at a favourite bistro in Toronto: an unforgettable charred tomato bruschetta bursting with smoky, sweet, tangy notes.
I hope you enjoy this delicious, easy-to-make recipe, created with love in Julie’s kitchen.
Ingredients
4–5 medium heirloom tomatoes, assorted colours, quartered
2 tablespoons extra virgin olive oil, plus more for drizzling
1 clove garlic, finely chopped
1 small shallot, finely chopped
1-2 tablespoons balsamic vinegar or white wine vinegar, optional
1 tablespoon honey, optional
Flaky sea salt
Freshly cracked black pepper
Handful of fresh basil leaves, torn
1 loaf day old homestyle sourdough bread, thick slices
Heat a heavy pan over medium to high heat. Toss tomatoes with olive oil, and place skin side down on skillet. Char until skins are lightly charred and the flesh softens, then turn briefly to mark the other side. Remove and let cool slightly.
In medium bowl whisk olive oil, garlic, shallots, vinegar (if using), salt and pepper. Add cooled charred tomatoes and basil, and set aside for 30 minutes up to 1 day. The longer they sit the more the tomatoes macerate, meaning drawing liquid flavour from the tomatoes (but not necessary).
Lightly toast sourdough slices and cool and let it dry out. Like stale bread, it holds up better.
To serve, arrange charred macerated tomatoes on the bread, sprinkle with flaky sea salt and cracked black pepper, and finish with torn basil leaves.
