Semi-dried tomato bruschetta

1 servings

Ingredients

Quantity Ingredient
Beefsteak or acid-free tomatoes
Extra virgin olive oil
Sourdough or country style bread
Fresh basil leaves
Several cloves of garlic
Sea salt

Directions

To dry the Tomatoes:

To dry the tomatoes, halve them lengthwise and scoop out the seeds.

Sprinkle the cut surface with sea salt.

Heat the Grill to 60OC.

Place the tomatoes directly onto the racks cut side upwards.

Bake for 8-10 hours.

To keep the tomatoes, pack them into sterilised jars with peeled garlic and basil leaves and fill with olive oil making sure you get rid of any trapped air. Seal.

Bruschetta:

Cut bread into nice slabs and grill to golden brown.

Rub surface of bread with a peeled garlic clove.

Toss together chopped tomatoes, torn basil leaves, salt and pepper and olive oil and pile onto garlicky toasts.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes