If you made a list of everything I’ve done this summer, in order of frequency, cooking would fall lower than just about anything else. I have not cooked anything. ANYTHING. A large part of this truth is because we bought a house and I immediately jumped into action, using up everything that was already in our fridge and freezer, throwing out the remains of sauces and mixes saved up (and expired anyway) over the years, and running things off to storage, or to my in-laws, where my husband and I will be residing until the next, approximately, forever. Cooking was, for once, the last thing on my mind.
And the other reason I haven’t been playing in the kitchen as much is the same reason I cite every summer. There’s not much that needs doing in the kitchen. Take these marinated tomatoes. Slice up some tomatoes (I recommend home grown–these were gifted to me by a friend with a garden), and let them hang out with garlic, olive oil, and basil for a few hours, and heap them onto toasted bread. That’s “cooking” in the summer. And nothing tastes better.
To make a baguette’s worth of marinated tomato bruschetta, you will need:
- 4 medium or 3 large heirloom tomatoes, seeded and chopped into bite sized pieces.
- 3 cloves garlic, minced, plus two cloves, peeled
- large bunch of basil, roughly chopped
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp freshly ground pepper
- one baguette
Combine all ingredients except peeled garlic cloves and bread in a bowl. Set on the counter at room temperature for 4 hours (though you could get away with less; whatever, it’s summer, it will still work). When ready to eat, slice baguette into three-quarter-inch-thick slices. Chop the tip off each peeled clove, and give each slice of bread a good swipe. The oil will seep into the bread and I promise goodness will ensue. Toast or grill your slices, and then pile high with the tomato mixture.