De Ma Cuisine



June 2013



Gimme Those Tomatoes! – Episode 72

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

Bruschetta3I can’t stop thinking about tomatoes. Fresh tomatoes. Tomatoes that are in season right now. I can’t wait to get my hands on them.


Fresh tomatoes seem to require simple ingredients. Yummy bread, good quality olive oil, cracked pepper, salt, garden grown basil, garlic… Do you know where I’m going with this?


My variation of an Italian classic.


You could dress it up and make it your own by adding things like some roasted ham, olives, or mozzarella. You could make the tomatoes, garlic, and oil into a bit of a salad to be put on top of toasted bread. You could chop it all up and make a Panzanella Salad… ‘Cause isn’t it more fun to put your own spin on things that you cook?

If you don’t agree, I’m happy to do the playing for you.

Here’s my spin…

Heirloom tomatoes. Wedges. Garlic. Olive oil. Salt and pepper. Roasted.

Heirloom tomatoes. Wedges. Garlic. Olive oil. Salt and pepper. Raw.

Bread. Sliced. Toasted.

Combine them. Sprinkle with fresh basil.




Serve it with some roasted chicken (hot or cold) and a glass of red wine or Italian soda…

Happy summer eating! This would be great for a picnic or an upcoming 4th of July or Canada day celebration. And friends, it’s hot, so I’m avoiding using the oven and am using my countertop convection oven instead (meaning a toaster will work just fine).

You know how else I want to use these tomatoes? With fresh pasta. The rest of the ingredients should be the same. Simple. Olive oil, salt, pepper, basil, and tomato.

Let these amazing and fresh ingredients really shine.

Happy Eating!

Heirloom Tomato Bruschetta

Last modified on 2013-07-03 00:54:20 GMT. 0 comments. Top.


Heirloom Tomato Bruschetta
Prep time:
Cook time:
Total time:
Serves: 2
  • 3 medium or 2 large heirloom tomatoes, cut into wedges
  • 1 head Garlic (1-2 cloves removed and left raw), top sliced off
  • 1 T plus 1/2 t Olive oil, divided
  • Salt
  • Pepper
  • 4 slices bread
  • Basil, cut in a chiffonade (ribbons)
  1. Drizzle head of garlic with 1/2 t olive oil and wrap in foil. Bake for 45-60 minutes at 350F.
  2. Toss half of the tomatoes with 1/2 T olive oil, and some salt and pepper. Place on garlic baking sheet. Bake for 20-30 minutes.
  3. Place bread in oven. Bake for 10-15 minutes or until slightly crispy and toasty.
  4. Remove garlic and tomatoes from oven to cool slightly.
  5. Mash garlic.
  6. Rub the raw clove of garlic on the toasted bread. Top with mashed garlic. Top with alternating slices of raw and roasted tomatoes. Sprinkle with basil.



Last modified on GMT. 0 comments. Top.

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.


  1. Sheila
  2. Sheila

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