Tomato Bruschetta

So who else, whilst watching Celebrity Masterchef this week, thought – who boils tomatoes for bruschetta and removes the skins? I always thought the idea was to use fresh tomatoes?

Anyway, despite that, I really fancied some nice basil and olive oil spiked tomatoes after watching it. Here is a confession – my tomatoes which should have been some locally grown fresh summer tomatoes were actually from Tesco. Sorry, are my blogger credentials ruined?

Anyway, I used some cherry tomatoes which are sweeter than the normal sized ones and gave them some help with decent olive oil and basil from my garden. So I think I win a bit more because I grew the basil myself? I finely chopped and then crushed into a paste with the knife some garlic and added that, with plenty of seasoning.

Instead of the traditional ciabatta I used some pizza dough I had in the fridge to make pizza fritta. This is a pretty unhealthy but awesome way of making pizza, I got the recipe from Jamie Oliver’s ‘Jamie at Home’ book. Basically you fry it in olive oil on both sides til it fluffs up – then add toppings and grill to melt the cheese. For this I just topped with tomatoes and served it up.

This was a perfect indulgent but light lunch and the extra flavourings from basil and garlic pimped up (sorry been reading too much Joliver) some ordinary tomatoes. I will try it with some ‘proper’ local tomatoes soon, I’m sure it will be amazing!

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