Tip for bruschetta.
Added by Vinorosso | Sat 17 Oct 2009 @ 08:50
A tip on how to prepare the tomatoes for bruschetta.
Fresh tomatoes, fresh basil, extra virgin olive oil, sea salt and freshly ground black pepper• Italian crusty bread ( preferably Tuscan salt free).
Even here in Italy it\'s sometimes difficult to find good quality tomatoes especially now that winter\'s approaching. A good friend of mine gave me this tip to prepare the tomatoes for the bruschetta.
Take a half kilo of cherry or piccadilly tomatoes and chop them quite roughly. Put the tomatoes in a freezer bag or similar and punch holes in the bottom of the bag with a fork.
Tie the bag to the tap in the sink and allow the water to drain from the tomatoes, leave the bag hanging for 3-4 hours.
I find that by doing this the tomatoes do taste better and chunkier.