In this installment of I'm A Moron and Write Moronic Things on the Interwebz, we will be learning how to broil bread and put raw tomatoes on it.
I'm sorry to do this to you, I really am. BUT ALSO, this is really delicious and SO simple. Sort of fancy-ish in its simplicity, and can be eaten hot or cold so maybe...awesome dish?
Yep. Let's go with awesome.
So, you remember how I went to Curate in Asheville and raved and raved about how its my new favorite restaurant and I wish it were closer to me and also that I need a new job to go there with any sort of frequency?
My favorite thing to eat there is this tomato bread, so I done recreated it at home. It tastes REALLY similar, and is a great summer appetizer or snack.
You need bread, olive oil, fresh tomatoes, and salt. And 5 minutes or so. That's it! The bread can be any kind you like, but crusty is good, and you really want a loaf that's kind of flat so that you can cut it in half lengthwise and end up with chunks of bread that have lots of crust on the bottom.
BUT WAIT THERE'S MORE! Seriously. After I made this first trial version I decided that I didn't want to toss the tomato halves that had been squished into the bread. I also wanted more tomato on the bread, SO I ground them up in the mini food processor and spooned the whole mess over the bread. No draining, straining, nothing. THAT'S why we want crusty bread - the tomato juices soften it!
When I made this a second time, I didn't even bother with scraping tomato halves on the bread. I just put them in the food processor, pulsed them until chunky, and spooned them over bread with a good sprinkle of coarse salt.
- 1 loaf crusty bread, such as ciabatta
- 3 whole tomatoes
- olive oil
- Cut the bread into flat sections lengthwise. Drizzle the insides of the bread with olive oil. Broil face up for 3 - 5 minutes until crispy and charred in some places.
- Meanwhile, process the tomatoes in a food processor for a few seconds until roughly chopped and saucy.
- Spoon tomatoes over the charred bread and sprinkle with coarse salt.