From the Italian word ‘bruscare’ meaning ‘to roast over coals’, bruschetta is actually just toasted bread coated with olive oil. However, everything is better with tomatoes, and it’s popular to serve this appetizer topped with those and some basil. In Davis, we are fortunate that the tomato season is extended into the warm Fall, and in fact, I found myself looking for ways to use up some extras I had. One way to do so is to make this sauce, but bruschetta is a nice way to use fresh tomatoes, capturing all of their flavor. I used heirloom tomatoes, but Romas or even plum tomatoes would work as well.
- about 1 pound of heirloom tomatoes, washed, cored and roughly chopped
- about 8 slices of rustic bread (I highly recommend this bakery. Or this one). If the slices are large, I cut them in half.
- 2-4 garlic cloves, peeled
- olive oil
- 1/2 cup torn basil leaves (or more if you like basil)
- salt and pepper to taste