#AndersonOriginal Bruschetta

Updated at: Tue, 22 Aug 2023 23:13:27 GMT

Step 1

Place a large stainless steel pan over medium heat and add EVOO and tomatoes. Stir or toss to coat the tomatoes completely. Season with salt and pepper. When they begin to sizzle, cover and reduce heat to low. You will check on them every five minutes or so to see if they are soft enough to easily mash and release the juices and seeds.

Step 2

While the tomatoes begin to simmer, remove all the leaves from your herbs and finely chop them. Also peel and finely chop the garlic. If you prefer, this can be done using the pulse feature on your food processor. When the first tomatoes are soft enough to mash (the biggest ones tend to take longer), add the herbs and garlic on top of the tomatoes.

Step 3

When the tomatoes are all soft enough, mash them gently with a potato masher, fish turner, or metal spatula. You are trying to push out the liquid while keeping the skins attached. Be careful because some will explode and they are lava hot. Add the lemon zest.

Step 4

Remove the lid and let the tomatoes continue to cook for another 5-10 minutes until the majority of the liquid has evaporated.

Step 5

While the tomatoes simmer, add 2-3 tbsp of evoo to a large baking sheet so that the entire bottom is covered thoroughly. This is going to soak into your baguette, so be generous!

Step 6

Cut the baguette at a diagonal to make 1/2 inch pieces and spread them out evenly on the baking sheet.

Step 7

Set your oven to 350 and place the baking sheet on the floor of the oven (or lowest possible shelf if you have an exposed burner). Essentially, we are going to saute this bread in the sheet pan. Check after 5 minutes and every couple of minutes thereafter until it is golden brown. Remove from oven.

Step 8

Use a fork to remove just enough of the tomato mixture for each slice of bread.

Step 9

Use a fork to place the topping precisely on your bread and enjoy!

Step 10

Any leftover topping can be added to pasta or a delis sandwich or frozen for another round of bruschetta later on. :)

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