ברוסקטה עגבניות

מצרכים

• 1 Vesuvio tomato or Cuore Di Bue
• 1 San Marzano tomato
• 8 yellow datterino tomatoes
• 1 large garlic clove
• 10 large basil leaves
• 4 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp dried oregano
• A generous pinch of flaky sea salt
• 6 thick slices of sourdough bread

אופן ההכנה

1. Dice all of the tomatoes into about 0.5 cm cubes. Transfer them to a bowl along with the olive oil, balsamic vinegar, salt, oregano and the roughly shredded basil leaves. Give it a good stir all together and let it rest at room temperature for at least 30 minutes. Or for a deeper flavour, cover it and leave it overnight in the fridge.
2. Meanwhile slice the sourdough bread into 2cm thick slices and toast them on a griddle pan over a medium high heat until they're nice and charred on both sides.
3. Meanwhile, remove the skin from the garlic and as soon the the bread is ready and still warm, brush the garlic all over one side of each slice of bread.
4. Drain the tomatoes from their own juices and the dressing and add them to a separate bowl. Just before serving, add a few tablespoons of the tomatoes over each slice of bread, followed by a tablespoon of the dressing. Enjoy!