{Serves 4}
Ingredients
♦ 7-8 ripe plum or regular tomatoes
♦ 2 garlic cloves, minced or finely chopped
♦ 1 small red onion, finely chopped
♦ 1 tbsp olive oil
♦ 1 tsp balsamic or malt vinegar
♦ 6-8 fresh basil leaves, chopped or torn
♦ Salt and freshly grounded black pepper to taste
♦ 1 baguette French bread or similar Italian bread
Method
1. If you don’t want the skin on the tomatoes, parboil them first for a couple of minutes in boiling water. Drain and let them cool. If you cannot get a hold of plum tomatoes, regular ones will do and you can keep the skin on them.
2. Using a sharp, small knife, remove the skin of the tomatoes.
3. Once the tomatoes are peeled, cut them in halves or quarters. Also cut out and discard the stem area.
4. Preheat the oven to 180C/350F. Chop up the tomatoes coarsely. Put them with the garlic, olive oil and vinegar in a bowl and mix. Add the basil. Season with salt and pepper.
5. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down.
6. Place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
7. Alternatively, you can toast the bread without coating it in olive oil first. Or make three score on the both sides of the slices. Rub some garlic and brush with oil. Then place them on a heated griddle. Cook for 2 minutes on each side. Another option is to heat a frying pan and place the baguettes on the frying pan, toasting them for about 3 minutes on each side.
8. Align the bread on a serving platter. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
Photo: Manju Malhi
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