Nothing on the planet is more delicious than fresh tomatoes steeped in olive oil, basil, and fresh garlic. Our SUMMER TOMATO TOAST is simple, but promises to be the belle of this year’s Fourth of July pool, lake, or river party. The tomatoes gain sweet complexity the longer they sit…so prep about an hour before guest arrival to ensure maximum flavor…and guest adoration.

summer tomato TOAST

Serves: 4 to 6 | Prep Time: 15 Minutes

INGREDIENTS

1 pound mixed garden tomatoes (myriad colors plums, cherries, grapes, and romas)

1 teaspoon kosher salt

6 tablespoons extra-virgin olive oil

3 large garlic cloves, minced

8 large basil leaves, torn or chopped

4 sprigs mint, torn or chopped

Grilled or toasted crusty bread, for serving

TECHNIQUE

Chop the larger tomatoes, leave the smaller ones whole or halved, then transfer to a colander over a bowl or in the sink. Add the salt and combine. Let drain for about an hour.

Next, in a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn’t brown. Set aside to cool just a bit.

When the oil is still warm and the tomatoes are drained, combine the tomatoes, garlic oil and chopped basil and mint in a medium bowl. Season with additional salt, to taste. Spoon over toasted or grilled bread.