Lunch

Summer Bruschetta

Summer Bruschetta | The Mother Cooker

Nothing beats tomato season in my opinion. Well, I kind of adore winter squash season, but homegrown tomatoes are the best there is. If you have never eaten a homegrown tomato warm off the vine, I implore you to try. This bruschetta is a glorious way to enjoy them.

You can use a wide variety of different tomatoes, which is the best part. Paired with garlic and basil…perfection. By cooking them slowly, they reduce all their sugar and it is just the most amazing unami flavour. One of my favourite vloggers says that store bought tomatoes taste like disappointment. Although I agree wholeheartedly, you really can buy some great ones. Pick on the vine varieties, as the flavour is more intense.

It’s a bit late to start tomatoes now, but if you want tips for next year, I have a great post here. If you’ve ever had bruschetta at a restaurant, I promise this version will blow them all away.

Summer Bruschetta

Serves: 1-2
Prep time: 5 mins
Cook time: 10-15 mins
Total time: 15-20 mins

Ingredients
  • Around 200-250g of various cherry tomatoes (3/4-1lb)
  • 5 garlic cloves, minced
  • 2 tbsp Olive oil
  • Sea salt and pepper
  • 1 tsp red wine vinegar
  • 2 slices of chosen bread (I love tiger)
  • Handful of fresh basil
Directions
  1. Add 2 tbsp olive oil to a frying pan, add the minced garlic cloves, mix and leave to infuse for 5 minutes. If you have time to leave it longer, the longer the better.
  2. Brush your bread with a touch of the garlic oil and set to one side.
  3. Cut half of your tomatoes in half and leave the rest whole. Add to the pan and turn on to a gentle heat. The slower you cook them the more the sugar intensifies.
  4. Cook them for 10-15 mins and then stir in the vinegar, salt and pepper to taste.
  5. Stir in some chopped basil and leave to cook whilst you toast your bread.
  6. Spoon over the tomatoes on to the toast and top with more fresh basil. It’s as simple as that. the tomatoes really do all of the work.