To (selfishly) honor a request for a 5 ingredient or less recipe, I decided to make heirloom tomato bruschetta.
For those of you who listen to my whining about what I crave (and sometimes tolerate it), it was time to put up or shut up. Bruschetta is one of those things that you can barely classify as a “recipe” but it has clean, simple flavors and when made with great ingredients it is amazingly delicious.
There is nothing worse than using those insipid, pale, cellophane-wrapped tomatoes from the supermarket when summer’s bounty is about to give you the most luscious, ripe tomatoes you could ask for. If you are lucky enough to have any kind of green space or even a pot on a fire-escape you know the joy of seeing those little seedlings bear fruit. Growing your own food is something I long to be able to do, but in the meantime I go to the farmer’s market.
There are farmer’s markets everywhere now and there is a world of difference between a tomato that came from a farm and the aforementioned kind… a tomato that hasn’t been “genetically engineered”. A tomato that actually tastes like a tomato.
For obvious reasons, this is best made when tomatoes are in season. A perfectly ripe tomato is what summer tastes like to me and when making something with such few ingredients, it is essential to have them at their peak.