Nothing beats bruschetta! And believe it or not, it’s even better when it’s homemade. Don’t believe us? Try it our for yourself…
- Olive oil, to cover, plus extra to drizzle
- 4 slices sourdough, grilled
- Dried chilli flakes, oregano and thyme, to serve
Tomato seeds and skin mixture:
- 5kg ripe red tomatoes, washed, halved
- 500g onions, chopped
- 1 garlic bulb, cloves separated, peeled, bruised
To make tomato seeds and skin mixture:
- Preheat the oven to 180°C. Grease 2 baking trays and line with baking paper.
– Spread tomatoes, onion and garlic evenly across trays, then season with 1 tbs salt flakes and 1 tsp freshly ground black pepper. Divide oil between trays, tossing to combine.
– Roast for 45 minutes until tomatoes are blistered and onion has softened. Set aside to cool for 30 minutes, then stir through basil.
– Pass tomato mixture through a sieve into a bowl. Repeat several times, together with the seeds and skins, to extract as much juice as possible. Collect any remaining seeds and skins to make the tomato conserva (for a great, authentic taste).
For the conserva bruschetta:
- Preheat the oven to 100°C. Grease a large baking tray and line with baking paper.
- – Spread tomato seeds and skin mixture over the prepared tray and roast for 1 hour 45 minutes.
- – Transfer roasted seeds and skin to a bowl and blend until smooth, then tightly pack into a sterilised jar. Cover with a 1cm-deep layer of oil and store, chilled, for up to 1 month, we promise the wait is worth it!
To make bruschetta:
- – Spread tomato conserva onto grilled sourdough and drizzle with extra oil. Scatter with chilli flakes, oregano and thyme to serve.