Drives away vampire tomatoes

Ingredients for 2 servings:

• 500 g tomatoes, preferably plum tomatoes or vine tomatoes
• 5 cloves garlic
• 1 stalk basil, fresh
• 3 tbsp olive oil, best
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Tomatoes for or without bruschetta

I brought the following recipe back from Apulia. There, it’s eaten with bruschetta, and a bottle of good red wine is a must. Peel and press the garlic. Cut the tomatoes into small, bite-sized pieces and finely chop the basil. Heat olive oil in a pan, first add the garlic and roast it slightly, then the tomatoes and basil. Don’t heat for long, maybe 1-2 minutes; the tomato skin should still be crisp. The whole thing is then eaten either straight from the pan with bruschetta bread (dunking in it is more than acceptable in this case, even encouraged!) or on a plate with prosciutto crudo.