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)
- 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.
- 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.
- 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.