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<\/p>\nGarlicky Tomato Toast<\/p>\n
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3 or 4 very ripe medium tomatoes (about 1 1\/2 lb.)<\/p>\n
1 pint cherry tomatoes (about 12 ounces)<\/p>\n
4 to 6 large slices sturdy sourdough bread, about 1\/2-inch thick<\/p>\n
4 to 6 garlic cloves, peeled<\/p>\n
Salt and pepper<\/p>\n
Extra-virgin olive oil<\/p>\n
Basil leaves, for garnish (optional)<\/p>\n
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Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato pur\u00c3\u00a9e. Set pur\u00c3\u00a9e aside, and discard tomato skins. Cut remaining large tomatoes into 1\/4-inch slices. Cut cherry tomatoes in half. Set aside. Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.) With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.) Place toasts on a platter or individual plates. Spoon and spread a heaping T. of tomato pur\u00c3\u00a9e over each toast. Then arrange tomato slices and cherry tomatoes randomly on top. Sprinkle generously with salt, pepper and a T. of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.<\/p>\n
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Garlicky Tomato Toast 3 or 4 very ripe medium tomatoes (about 1 1\/2 lb.) 1 pint cherry tomatoes (about 12 ounces) 4 to 6 large slices sturdy sourdough bread, about 1\/2-inch thick 4 to 6 garlic cloves, peeled Salt and pepper Extra-virgin olive oil Basil leaves, for garnish (optional) Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should…<\/p>\n