This month, I have been eating mostly tomatoes. The six plants that I put in the ground earlier this year, more from optimism than good judgement, have been producing a never-ending supply of ripe (!) tomatoes.
Luckily, I like tomatoes. It’s a lot easier to work out what to do with bowlfuls of tomatoes than with the 3,000 courgettes* I had last summer. This way is particularly tasty, super simple, and perfect for a summer’s lunch (although I’ve happily eaten it, on its own, for dinner).
Recipe after the jump.
tomato salad with crushed croutons
Barely adapted from smitten kitchen (although only because I’m too lazy to make a dressing when you can drizzle the individual components instead). The croutons last for weeks without going stale; I always make extra so that all I have to do when I want this salad is chop some tomatoes.
For the croutons:
4 slices tasty white bread
1 small shallot
1 garlic clove, crushed
1/4 tsp salt
Freshly ground black pepper
2tbsp olive oil
2tbsp grated parmesan
For the salad:
450g ripe tomatoes
Olive oil and balsamic vinegar, for drizzling
Salt and freshly ground black pepper
Leaves from a small bunch of basil
Preheat the oven to 180℃.
If you have a food processor (a mini one is fine), first put the shallot through and then pulse chunks of the bread until you have rough breadcrumbs (large-ish chunks are fine). If not, grate the shallot and tear the bread into tiny chunks.
Toss the crumbs with the shallot, garlic, salt, pepper and parmesan and then drizzle over the oil and toss to coat. Bake for around 15 minutes until the crumbs are toasty and dry to the touch, stirring if you need to. Cool slightly.
Slice or halve the tomatoes, drizzle with the olive oil and balsamic and sprinkle over sea salt and black pepper.
Scatter with the croutons and torn basil leaves and serve.