Bruschetta with Ammogghiu Sauce

• portioner: Makes 6 bruschettas.

Ingredienser

1 pound red ripe tomatoes

2 medium-sized fresh white garfic cloves, peeled

¾ cup very fragrant basil leaves

Small pinch hot red pepper fiakes

Sea salt

3 tablespoons extra-virgin olive oil

6 thick slices Sicilian bread or other country bread

Instruktioner

Plunge the tomatoes in boiling water to cover for about 10 seconds, or roast them very briefly over a grill or gas flame until just slightly charred. Peel and seed the tomatoes, and squeeze out excess water. Chop the tomatoes to a coarse puree and place in a bowl. Place on a chopping board the garlic, basil, hot red pepper flakes, and a generous pinch of salt. Finely chop the ingredients, using the flat side of the blade to make a rough pesto. Alternatively, you can use a mortar and pestle. In both methods the salt helps break down the ingredients into a pesto. If using a chopping block, transfer the ingredients to a small bowl and beat in about 3 tablespoons of olive oil, or enough to create a loose pesto sauce. If using a mortar and pestle, add the olive oil to the ingredients in the mortar. Add the pesto to the tomatoes and stir well. Taste and correct seasonings, adding more salt or red pepper flakes as needed. The sauce can be used immediately or left to rest at room temperature for 1 to 2 hours to develop the flavors.

Grill the bread on both sides until grill marks appear and the bread is golden and well toasted throughout. Stir the sauce well and spoon it over the bread slices. Serve immediately.