Olive Oil Poached Tomato Bruschetta
1 cup wine - for the cook
1 - 2 pounds (or more) yellow and red grape or cherry tomatoes
6 - 8 cloves garlic, lightly smashed
8 – 10 whole, large basil leaves plus basil chiffonade
2-3 teaspoons sea salt
Baguette or other good crusty bread
Place tomatoes, garlic cloves and whole basil leaves in a shallow baking dish in a single layer. Pour in enough olive oil to almost cover them and then give them a toss to coat. Stir in whole basil leaves
Bake in a very low oven, about 200-225 until they are soft and shriveled up.
Drain, reserving oil, juices and garlic but discard basil leaves. Mash with a fork and then stir in the basil chiffonade and sea salt.
Use reserved oil to rub on thin slices of baguette or a good crusty bread and toast or broil.
Spoon tomatoes on bread, add a drizzle of best quality olive oil if you want (and who doesn’t want).
Pairs Well With
From the Sauce du Jour Kitchen
For the Tomatoes Cooking Class - 104
Fresh picked tomatoes elevate this recipe to a whole other level, but don't be afraid to use store bought ones. Low and slow is the key. And good bread!