Finally, tomato season is here! Enjoy!
The key ingredient here, of course, is seasonally ripe and delicious tomatoes. Use the amounts below as a guide, no need to be too exact. Absolutely nothing beats this dish on a late summer day.
2 large and ripe tomatoes, yellow, red or both
1/2 onion, finely minced
2 tablespoons red wine vinegar
4 tablespoons olive oil, divided
1 tablespoon chopped herb such as parsley or chives
1/2 teaspoon salt
freshly ground black pepper
1 baguette, sliced on the diagonal
1 garlic clove, peeled
Heat grill (or oven to 300F.) Get two bowls. Cut tomatoes in half, through the "equator". Gently squeeze out seeds into the first bowl and discard. Chop tomatoes into a small dice, add to the second bowl. Add minced onion, vinegar, 2 tablespoons of olive oil, parsley, salt and pepper. Mix well, taste and adjust ingredients to your liking. Set aside.
Meanwhile, brush the bread with olive oil. Grill or toast in the oven until the bread is lightly toasted, about 5-7 minutes on the grill, and about 10 in the oven. Remove and let cool slightly. Lightly rub cut side of garlic on one or both sides of the bread, depending on how much garlic you like.
Top toasts with tomato mixture and drizzle with remaining olive oil. Serve with a dry Rose. A delicious appetizer or light lunch.