Country Loaf Toast with Roasted Garlic & Charred Tomato Puree

I came across this roasted garlic and charred tomato puree almost accidentally,
while I was trying to make a few variations of homemade salsa. The process starts
with dry roasting (without fat) some skin-on unpeeled garlic and tomatoes in a pan
over medium heat. The tomatoes begin to char on the outsides, and the garlic turns
light golden in color and soft in consistency. When you puree the charred tomato
and roasted garlic together with some salt and Extra Virgin olive oil, the result is
absolutely incredible.

This charred tomato and roasted garlic puree goes great on some toast in the
morning for breakfast, as described in the recipe below.

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Country Loaf Toast with Roasted Garlic & Charred Tomato Puree

I came across this roasted garlic and charred tomato puree almost accidentally,

while I was trying to make a few variations of homemade salsa. The process starts

with dry roasting (without fat) some skin-on unpeeled garlic and tomatoes in a pan

over medium heat. The tomatoes begin to char on the outsides, and the garlic turns

light golden in color and soft in consistency. When you puree the charred tomato

and roasted garlic together with some salt and Extra Virgin olive oil, the result is

absolutely incredible.

This charred tomato and roasted garlic puree goes great on some toast in the

morning for breakfast, as described in the recipe below.

Ingredients

• 2 tomatoes
• 4 cloves of garlic (unpeeled)
• ¾ tsp Kosher salt (or more to taste)
• 3 Tbsp Extra Virgin olive oil (plus more as garnish)
• 4 thick slices of bread from country loaf (toasted)
• Freshly-ground black pepper (as garnish)
• 3 fresh basil leaves (finely sliced, as garnish)

Instructions 

• Add the whole tomatoes and unpeeled garlic to a dry sauté pan over medium heat.
• Turn the garlic and tomatoes every few minutes as they take on some color on the outsides.
• Cook until the tomatoes are charred and the garlic is soft.
• Peel the garlic, and take the cores out of the tomatoes.
• Add the Kosher salt and some Extra Virgin olive oil, and blend the ingredients using an immersion blender until the mixture has reached the consistency of a smooth puree.
• Set the puree aside while you toast the bread.
• Once the bread is toasted, pour some of the tomato and roasted garlic puree on top.
• Add some freshly-ground black pepper, along with some fresh basil, and a drizzle of Extra Virgin olive oil.
• Serve with napkins.

Notes

This puree can be made in advance and stored covered in the fridge for a couple days. I like to bring the puree to room temperature before serving, unless it’s really hot in the summer and I am drinking it chilled.