One of the simplest ways I know to enjoy tomatoes is this quick and very traditional Mediterranean snack. I first made this when inspired by a description I read in a book by Lawrence Durrell if I recall correctly. I have since seen it in many other places. There is no set recipe. It is a technique. I suppose a 1:1 ratio of medium tomato to slab of toast might work.
INGREDIENTS:
1 loaf rustic bread, such as francese, campagna, or like 12 tomatoes 4-6 cloves garlic, peeled and cut crosswise down the center Good olive oil A pile of crusty salt such as Maldon or Le Saunier de Camargue If you wish, put out a bowl of basil leaves and some buffalo mozzarella
METHOD:
Sit around a grill or fire with friends. Or put a toaster in the middle of the table. Put all the ingredients out on the table. Grill or toast a thick slice of coarse sturdy bread. Rub with a clove of garlic that has been sliced to present a flat surface. Rub the bread with a tomato that has been sliced in half through the “equator” and has had the seeds knocked out. The bread will absorb the tomato! Drizzle with good olive oil and sprinkle a few grains of coarse salt (my favorite is Maldon salt for this) and a little pepper, eat immediately. If you wish, add shreds of basil and a little cheese, or eat the bits of cheese wrapped in the basil, then take a bite of toast. This is not a dish that can sit around for any length of time… Excellent on hot afternoons with a glass of chilled dry rosé wine.
Serves: 4-ish
Source: Chef Andrew E Cohen
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