TOMATO BRUSCHETTA

After a spring and summer of anticipation I am filled with more anticipation.  I can't remember a summer when I've waited longer to savor one of my home-grown tomatoes.  If I encounter another gardener, the topic of conversation is whether or not there are any tomatoes ripening on any of our plants.  This is followed by a combined sigh of relief once we confirm it's not an isolated misfortune, but a dilemma every gardener is dealing with this year.  I was finally able to pick several tomatoes yesterday, and yesterday was August 5th!  Previous years, August days have been spent strategically planning how to deal with the almost unmanageable influx of tomatoes.  That hasn't been the case this year... yet.

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     Last night we had my daughter's dear friend Allison for dinner.  Allison is moving to Washington D.C. this week to attend law school at George Washington University.  We're happy for Allison, but also very sad to see her go.  I was determined to find enough garden tomatoes to include in our meal.  I settled on Bruschetta Rossa.

Almost nothing says sweet summer tomatoes better than fresh tomato bruschetta.  Your kitchen will smell fabulous when you're making this.

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                                             BRUSCHETTA ROSSA
                              adapted from The Union Square Cafe Cookbook

3 large vine-ripened tomatoes
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (firmly packed) basil leaves, washed and dried
1/4 cup extra-virgin olive oil
4 garlic cloves, peeled and split lengthwise
1 baguette, sliced on the diagonal 1/2-inch thick

1.  To peel the tomatoes, bring water to a boil in a large pot.  Prepare a bowl of ice water large enough to hold the tomatoes.  Plunge the tomatoes into the boiling water for 30 seconds.  Remove with a slotted spoon and immediately immerse them in the ice water until cool.  Using the tip of a paring knife, core and peel the tomatoes.
2.  Cut the tomatoes in half crosswise and squeeze them gently to remove their seeds and excess juice.  Chop the tomatoes and place in a large bowl and season with the salt and pepper.
3.  Thinly slice the basil leaves and toss with the tomatoes.  Add the olive oil and all but 2 of the garlic halves.  Stir well to combine and marinate for 1 to 2 hours at room temperature.
4.  To serve, grill the bread until golden brown.  While the toast is still warm, rub each piece with the reserved garlic halves. 
5.  Use a slotted spoon to place a generous serving of the tomatoes onto each garlic-rubbed toast, omitting the garlic cloves.  Serve immediately.