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 startswith dry roasting (without fat) some skin-on unpeeled garlic and tomatoes in a panover medium heat. The tomatoes begin to char on the outsides, and the garlic turnslight golden in color and soft in consistency. When you puree the charred tomatoand roasted garlic together with some salt and Extra Virgin olive oil, the result isabsolutely incredible.This charred tomato and roasted garlic puree goes great on some toast in themorning for breakfast, as described in the recipe below.
Ingredients
2tomatoes
4clovesof garlic(unpeeled)
¾tspKosher salt(or more to taste)
3TbspExtra Virgin olive oil(plus more as garnish)
4thick slices of bread from country loaf(toasted)
Freshly-ground black pepper(as garnish)
3fresh 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.