Bruschetta with tomatoes and garlic

Ingredients for 4 servings:

• 5 beefsteak tomatoes or vine tomatoes
• 2 garlic cloves
• 5 tbsp olive oil or salad oil
• 2 ciabatta
• n. B. Tomato seasoning, approx. 1 – 2 tsp, alternatively salt and pepper as needed

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 28 minutes

wonderfully crispy, healthy and tomatoey, also suitable for vegetarians

Wash the tomatoes and remove the green parts. Halve and dice into small cubes. Finely chop the garlic and add to the tomato pieces. Mix with a good 3 tablespoons of oil and 1-2 teaspoons of tomato seasoning salt. Be sure to let it sit in the refrigerator for at least 2 hours. Preheat the oven to 180°C-200°C fan/convection oven. Remove the tomato pieces from the refrigerator. Cut the ciabatta into approximately 1 cm thick slices and drizzle with the remaining oil. Place a sheet of baking paper on an oven rack (important) and spread the ciabatta slices on it. Bake in the preheated oven on the middle shelf for approximately 5-8 minutes until golden brown – not too dark, or they will become too hard. Remove the ciabatta slices from the oven and top each slice with 0.5-1 tablespoon of the tomato-garlic mixture. It always turns out well, is great for barbecue season, is easy to prepare when guests come, and is completely vegetarian.