Page 62 - COMING UNSTUCK by Sara tuck

tomato These are incredibly tasty

and satisfying when made
bruschetta with intensely flavoured
sun-ripened tomatoes.

Serves 6 Chop tomatoes into 1cm-2cm (½ in-¾ in) pieces, scraping out
most of the seeds as you go. Place in a bowl and add 2 tablespoons
16 vine or 10 regular medium/ oil, vinegar, sugar, salt and pepper and toss gently to combine.
large tomatoes Slice bread into 1cm (½ in) slices – keep whole if you are serving
¼ cup extra virgin olive oil as a starter, or halve if you are serving with drinks. Heat a grill
2 tsp balsamic vinegar (broiler) or barbecue hot plate and cook a minute each side or
1 tsp caster sugar until golden and toasted. As they come off the grill, rub with
sea salt & freshly ground pepper the cut surface of the garlic on one side then drizzle lightly with
1 small loaf sourdough or remaining olive oil. Serve immediately by loading tomatoes
ciabatta bread (to make onto the bruschetta and sprinkling with torn basil leaves – or
approximately 20 bruschetta) serve on a platter for guests to construct their own.
2 garlic cloves, peeled, halved
¼ cup picked basil leaves

58