89. Fried Tomato Bruschetta
My favourite way of eating tomatoes on toast is marinating them and piling onto bread that has been fried in olive oil til it’s crisp and golden; rubbing the toast with raw garlic first and spooning the sweet salty tangy juices over so whatever you do it’s going to make a dribbley delicious mess 🍅
For 2 as a snack:
300g assorted cherry tomatoes
1 small shallot
Handful of soft herbs a mix of chives, basil and parsley
1 pinch of sugar
2tsp sherry vinegar or red wine vinegar
2tbsp extra virgin olive oil
Sea salt flakes
2 large thick slices of sourdough or rustic bread
Olive oil for frying
1 clove garlic
Cut the tomatoes into halves and quarters depending on their size and place in a mixing bowl. Finely dice the shallot and herbs and add to the bowl. Sprinkle over the sugar then drizzle over the vinegar, extra virgin olive oil, and some salt and pepper. Mix and leave to marinade at room temperature.
Heat 2tbsp olive oil in a frying pan over a high heat, cut each slice of bread in two and add to the pan, turn the heat down to medium and fry the bread on both sides until it's beautifully golden and crisp, adding more oil as you go if necessary.
Peel the garlic clove and cut in half horizontally then rub each slice of toast with the cut side of the garlic. Pile the tomatoes on top spooning on all the juices for the bread to soak up.