Bruschetta Pomodoro San Marzano

Ingredients for 6 servings:

• 1 m.-large ciabatta
• 2 kg plum tomatoes
• 1 onion(s), red
• 3 cloves garlic
• 1 bunch of basil
• 1 bunch of oregano
• Sea salt and pepper, black, freshly ground
• Olive oil, cold pressed
• 100 g Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

for a successful Italian evening

The tomatoes should be ripe, fruity, aromatic, and not too firm. You can tell when buying them by lightly rubbing the skin and smelling it. Peel the tomatoes, make a cross-shaped incision, briefly place them in boiling water, drain well, rinse well in cold water, and peel off the skin. Peel the onion and garlic and finely dice. Remove the core and stem of the tomatoes. Dice the tomatoes, not too finely. Finely chop the herbs. Mix the onion, garlic, tomatoes, and herbs. Season carefully with the oregano; it’s very intense. Add less if necessary. Season with freshly ground salt and pepper and mix with a little olive oil. The tomatoes shouldn’t be swimming in the oil. Add just enough to give them a slight shine and to bind the mixture slightly. Store covered until it’s time to finish the bruschetta. Do not refrigerate, or the tomatoes will lose their flavor. Slice the bread. It’s best to toast the slices on the grill, in a non-stick pan, or in a toaster and spread them thinly with olive oil. If you like a particularly intense garlic flavor, you can rub the slices with a clove of garlic before spreading the oil on them. Spread the tomato mixture over the toasted slices as desired. Arrange the bruschetta on a platter and grate the Parmesan cheese coarsely or finely over them. It’s best to serve immediately and freshly, while the bread is still warm and crispy. Have more Parmesan cheese and a salt and pepper mill ready if desired. Some guests like to add more seasoning. Tip: You can also add olives, chili peppers, or capers to the tomato mixture if you like. This can add a visual appeal, and as we all know, eating isn’t just about anything.