This recipe was something I threw together from fresh tomatoes from the garden and left over tomato sauce I had made. We had a great crop of tomatoes that is still thriving and sometimes just a little olive oil, salt and pepper is all you need to let the freshly picked tomato shine through. This recipe is really comprised of a few ingredients tomato, sourdough, and herbs and more tomato from the sauce. This is a quick dish you can make as an appetizer with leftover ingredients. Here is the recipe I hope you enjoy it!

Tomato Sauce

4 cups of fresh heirloom tomatoes or 2 boxes diced tomatoes

1 onion chopped

4 garlic cloves minced

2 tsp of chili flakes

2 ½ cups of water

5 tbsp of olive oil

1/4 cup of basil leaves

salt and pepper   

(touch of cream if desired)

3 slices of nice large sourdough bread

4 tbsp of butter

4 tbsp of olive oil

salt and pepper

2 heriloom tomatoes sliced

Petite basil and fennel

red peppercorns crushed

olive oil

For the Tomato sauce

The better the tomatoes the better the sauce! This is my basic tomato sauce but I have plenty of variations on this website. In a sauce pot add 3 tbsp of olive oil with onion, chili flakes, and garlic. Cook for 3 minutes and then add the tomatoes. Add the water and 1 1/2 tsp of salt. Bring to a boil and cover with a lid. Cook for about 30-45 minutes and then add basil leaves. Then with a hand blender or vita mix puree until smooth. Add salt and pepper if needed. I would add a touch of cream if desired. Set aside and keep warm if you want to serve warm. For this recipe mine was cold from the leftover sauce I had made earlier but either would work well for this recipe hot or cold.

To Finish,

In a large saute pan add 4 tbsp of each butter and olive oil. Add the sourdough bread and “fry” for 3-4 minutes on each side until golden brown. The bread should soak up all the fat and make it the best piece of toast ever. Take out and season with salt. Then using a cookie cut out rounds of the sourdough bread. Then place a spoonful of the sauce on to the plate. Add the sourdough on top. Slice the tomato and place one on top of each crouton. Season with tomato with salt, red peppercorn, herbs and a drizzle of olive oil. Serve and enjoy one of the easiest recipes, perfect for summer?

tomato brioche salad .JPG