Bring a large pot of water to a boil. Cut a cross at the root end of the tomatoes and drop them into the boiling water. Cook until the skin of the tomatoes begins to split, 1 to 2 minutes. Transfer the tomatoes to a bowl of ice water. Peel and seed the tomatoes, then roughly chop them. Place the tomatoes in a strainer and put strainer over a bowl for 20 to 30 minutes to allow tomatoes to release all their juices.
Put the strained tomatoes, garlic, capers, oregano or basil in a bowl. Season with salt and pepper. Add the oil and mix well. Spoon a bit of the tomato mixture onto each bread slice, arrange on a large platter and serve. Serves 8.
|
||
|
11/2 pounds ripe, juicytomatoes |
Salt and freshly ground pepper to taste |
|
This article appears in the March 2010 issue of Sacramento Magazine.
