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While nothing’s quite as lovely as late summer tomatoes, bursting with juice and sunlight, this all-season bruschetta comes pretty close.  Here we use the Cinder Grill to firm up quality canned tomatoes until they reach a pleasant meaty texture, and bolster their flavor with some diced sun-dried tomatoes and of course good olive oil.  Enjoy sunshine in winter with the Cinder Grill!

  • 1 28-ounce can peeled whole tomatoes, drained, trimmed of any hard bits or remaining skin, halved and seeded.
  • 1/4 tsp salt
  • 2 tbsp extra-virgin olive oil, plus more for drizzling
  • 15 large basil leaves, thinly sliced into a chiffonade
  • 2 tbps chopped sun-dried tomatoes (optional)
  • Red wine vinegar, to taste
  • Sugar, to taste
  • Salt, to taste
  • 1 large baguette or loaf of Italian bread, sliced 1 inch thick on the bias
  • Halved garlic cloves, for rubbing the toasted slices (optional)

Directions

  1. Set Cinder to 325 F.  Line the bottom plate with a large sheet of parchment paper. Drizzle about a teaspoon of olive oil on the parchment, sprinkle with 1/4 tsp salt, and arrange tomatoes on the plate. Try to keep them from touching if possible, and make sure they are in a single layer.  Once the Cinder comes to temperature, cook, with the lid up, for one hour. This dehydrates and firms the tomatoes.
  1. After an hour, transfer the tomatoes to a cutting board and chop into rough half inch pieces. Transfer to a large mixing bowl with the olive oil, sundried tomatoes, and basil.  Add a little vinegar, a few pinches of salt and a pinch of sugar, mix, and taste. Season further if necessary.
  1. Wipe down the Cinder if necessary and set it to sear. Working in batches, toast the bread slices on both sides on the Cinder Grill (30-45 seconds a side), and rub them with halved garlic cloves. Spoon tomatoes on top and serve. 

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