I like to cook Italian food, which is good because I’m married to a Sicilian and a favorite appetizer of ours is bruschetta. Since this is a ‘raw’ dish I don’t like to add chopped garlic into the tomato mixture because to bite down on raw garlic is too overpowering
and takes away the sweet flavor of the tomatoes. Instead, I like to rub a garlic clove over the crispy bread when it comes out of the oven. My local grocery store carries a variety of tomato called Kumato, it’s what they call a ‘brown tomato’. Second to heirlooms, this is the sweetest. most tasty tomato that I have tried. The Kumato was developed in Spain and is now grown in Belgium, Netherlands, Turkey, Greece, Switzerland and Canada. They even have a website Kumato.com.
Where that may sound a little strange since tomatoes are usually red, I find the Kumato never has a the ‘mealy’ quality that tomatoes usually get and the Kumato is juicy and sweet year round.
For this bruschetta recipe, I topped the tomatoes with crispy prosciutto to add a nice crispy salty bite.
Ingredients (serves 4) metric conversion print recipe
- 4 medium Kumato tomatoes (or vine tomatoes), chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 slices Prosciutto de Parma
- 1 ciabatta loaf, sliced
- Olive oil
- 1 clove garlic, peeled
- Preheat oven to 350 degrees F
- In a mixing bowl, combine the chopped tomatoes, chopped basil, balsamic vinegar, salt and pepper.
- Mix and let sit for about 20 minutes so the flavors can meld.
- Meanwhile, lay the slices of prosciutto onto a sheet pan lined with aluminum foil.
- Cook the prosciutto slice in the oven for about 12 minutes until they are crispy.
- Remove the foil from the sheet pan and allow them cool on the foil.
- Arrange the slices of ciabatta on the sheet pan and drizzle with olive oil on both sides.
- Bake in the oven for about 10 minutes or until you see the tops browning, turn each one over and bake until tops are brown.
- Remove the ciabatta slices from the oven and allow to cool.
- When cool enough to handle, take the peeled garlic clove and rub over each of the ciabatta slices.
- Top with the chopped tomato and basil mixture.
- Take the slices of prosciutto and crumble over tomatoes.
20 medium or 12 large heirloom tomatoes
1 cup finely diced onion
2 teaspoons minced or grated garlic
1/4 cup olive oil
1 tablespoon finely chopped basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Halve and seed the tomatoes. On 2 (or 3) sheet pans, place the tomatoes and drizzle with olive oil. Add onions, garlic, basil, salt. Roast in a 325 degree oven for 1 hour. Turn up the oven and continue to roast for another 30 minutes. When they are cool enough to handle, run the tomatoes through a food mill, this will discard the skins.
- 1lb chicken breast, diced
- 1 cup beef broth
- 1 28 oz can of diced tomatoes
- 2 14oz can of fire roasted diced tomatoes
- 1 14oz can red kidney beans
- 1 14oz can white kidney beans
- 1 large white onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, grated or finely chopped
- 2 tablespoons of chili powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt + pinch
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Over medium heat, add the chicken and a pinch of salt and sauté the chicken until brown. Using a slotted spoon, transfer to a plate.
- Sauté the onions in the olive oil until softened and translucent over medium heat.
- Add the garlic and sauté for another minute, taking care not to burn the garlic. Turn the heat to low, add the peppers, chili powder, smoked paprika, onion powder and salt. Stir well to combine until the spices are fragrant.
- Add all the tomatoes, both kidney beans, beef broth, the chicken and any juices. Simmer for 30 to 40 minutes stirring occasionally.
- Taste for seasoning and add accordingly.
I like the use of the beef broth because I think it adds a depth of flavor.
*Suggested toppings: cheddar cheese, sour cream, chopped onions, chopped green olives
Roasting heirloom tomatoes with balsamic vinegar and dried basil, can take a caprese salad to a whole new level. Fresh basil and fresh mozarella on top of the warm tomato then drizzled with the balsamic reduction = heaven!
Ingredients (4 servings)
- 5 large heirloom tomatoes
- Balsamic vinegar
- Ground black pepper
- Dried basil
- 6oz fresh mozzarella, sliced
- Fresh basil leaves
- Extra virgin olive oil
- Spread the tomatoes evenly on a sheet pan. Drizzle balsamic vinegar, salt, pepper and dried basil.
- Roast the tomatoes at 350 degrees for 20 minutes. Then cool.
- To assemble the salad. Place 3 slices of tomato on a plate. Top each with 1 slice of mozzarella and each with a basil leaf. Drizzle the reduced balsamic vinegar from the sheet pan, olive oil, salt and pepper.