Half cooked and half fresh bruschetta
There is something about Italy and tomatoes. It is no secret – soil and the sun, sun, sun. Forever and always. During July, I think I ate my whole life's supply, but we just couldn't resist. Baked, fresh, grilled and any other way, they are Italy’s treasure, symbol, and pride. There is no reason to eat bad tomatoes, because there are so many excellent ones. I know an Italian might shoot me now, reading this recipe, or call me asking: “What the hell are you doing spoiling the good old fresh tomato bruschetta recipe that we have made all our lives?” My answer would be the same as Hassan's reply to Madame Mallory question in the movieHundred mile journey: “Why would you add something to a perfectly good 200-year-old recipe? “Because, madame, maybe 200 years is enough.” No worries, I still believe in the good old bruschetta made the classical way, but there are days when this one wins.
20 ml extra virgin olive oil
1 rosemary sprig, leaves only
3 garlic cloves, sliced finely
800 g mealy, sweet tomatoes
8 slices of Tuscan or light sourdough bread
2 garlic cloves for bread
big handful of basil
sea salt to taste
freshly ground pepper to taste
Warm the oil and add half the tomatoes, rosemary and garlic. Fry on medium heat until the juices start to reduce and there is just a little left (approx. 20 minutes). Take off the heat and mix with the fresh tomatoes, salt and pepper.
Heat the grill or grill pan and arrange the slices of bread. Do not add any oil. When they are golden and crispy, take off the heat, rub with garlic and place on the plate. Put tomatoes on top, add basil and serve.