Bruschetta di Pomodori Gratinati

This is my friend Alessandro. Yow! I know, right? My goodness. Artist, funnyman, and eater extraordinaire - he's an all-around Renaissance man. Last week he taught me, the self-anointed No. 1 Fan of tomatoes, bread and olive oil, a little something new about that holy trio. I didn't think it possible. But it's true! Hallelujah! Besides, look at that face. Would you not eat anything it told you to? Sigh.

Where were we?

Okay, now Alessandro's father, Giancarlo, happens to be the World's Expert on stuffed tomatoes. And yes, I have eaten my weight in stuffed tomatoes and I can say with certainty that he is indeed the World's Expert. He should probably be teaching classes in them. But I haven't yet convinced him of this. Don't worry, it's just a matter of time. Alessandro's mother Gabriella will also one day be on the Food Network. Keep an eye out for her.

Here's a visual aide:

Roughly speaking, Giancarlo halves those impossibly red, ribbed-bottomed, flattish tomatoes that I only ever see in Italy (sort of like these), probably salts and drains them, then dries them out in a grill basket over hot coals briefly (upside down, I think?) before filling them with a mixture of breadcrumbs, wild fennel, parsley, salt and olive oil. I'm sorry if this is all a bit vague, but you get the idea, right? Then he fills the grill basket again and grills them until their skins are wrinkled and blackened and the garden fills with fragrance.

This is the garden:

These are the tomatoes:

And this is Giancarlo (not only a tomato wizard, but an amazing talent at blowing bubbles):

Just to give you a sensory nudge. Are you there yet?

Alright, so here's where Alessandro's tutorial begins. Once you have a platter, or two really, of these tomatoes ready, you should slice a loaf of country bread and grill those slices too. Then pass them around the table. Each person gets one slice of bread. Then you pass around a peeled clove of garlic for people to lightly (lightly! come on!) rub across the bread. After that, they should drizzle a little bit of olive oil over the toast, just a bit. Like so:

Now start handing out tomatoes. Each toast gets one plopped, filling-side down, on top of it.

Remove all that charred skin. The better you are at removing it one full sweep, the more points you get, according to my friends. I failed miserably. See? That doesn't matter. Still tastes good.

Okay, you're almost there. Now give that soft little tomato another oil drizzle. And, if you're daring, a sprinkle of salt. I find this essential. Then, using your fork, mash that tomato down into the bread. Go on, it's the best part.

And you're done! Ooh, you're in for a treat. Smoky, rich, and savory, unctuous and crunchy at the same time, you will want to eat nothing but one after another of these for dinner, no matter what other kinds of dishes are offered to you later in the evening. Grilled octopus so tender it melts in your mouth? Feh. Spaghetti with clams in the most wonderful sauce ever? Who needs it. Give me more tomatoes, bread and olive oil.

Wait! I forgot something. Before you take a bite, cut the bruschetta in half. There, there. The best bites, says Alessandro, are the ones in the middle.

Comments

[Charmaine]

Luisa, welcome back, and now that my eyes have feasted on these glorious tomatoes, and that amazing garden scene I'll be able to think of nothing else the entire day!

[Ali]

By the tone in your post, you sound revived (Yay!)

And by your description, perhaps my love for tomatoes has been as well. :) I confess I've been rather disgusted with them lately, all mushy and squishy as they are. But my goodness this looks good!

As does Alessandro...

[jenny]

thanks to you, I now have an enormous craving for this very meal.

looks like the trip was lovely. not to mention tasty!

[Leah]

And I thought that adorable little orange car made my heart skip a beat. Oh dear.

What? I'm totally talking about the tomatoes.

Welcome home, lovely lady! xo

[Monica]

Wow. I'm in love with the whole thing--the family, the garden, view, the tomatoes. And you. Glad you're enjoying yourself. Thanks for sharing.

[merritt]

oh wow... your photos are making my mouth water. that looks amazing.

[Julie]

I'm guessing anything eaten in that garden would be wonderful but these tomatoes certainly sound spectacular.

The picture of Alessandro is a wonderful photograph. Such arresting eyes.

[Lisa]

Reminds me of a similar Spanish tapas where they rub a tomato over a slice of toasted bread rubbed with garlic. But this looks even better--more tomato!

[DanGarion]

Oh wow those look amazing. My wife loves my stuffed tomatoes, and she loves brushetta. I'll need to try something like this with what I can get here in Southern California. I could live off stuff like this!

[Lisa-Marie]

MMMMMMMMMMMMMMMMMMMMMMMMMM!

Good to see you are back and seemingly much more cheerful! I hope you had a lovely holiday! xx

[gemma]

You are amazing. You just made me, yes ME (tomato-hater extraordinaire) want to eat that bruschetta. Did I mention how glad I am that you are back?

[Becky]

Oh my, Luisa. You have a gift for combining the right words with the right photographs, making for one "pleasurable to read" blog! Reading your blog is a sensory treat and also very evocative. My grandmother "grew" our garden while I was a small child and I could never get enough tomatoes right off the vine. Today, I can not even look at a tomato without thinking of her and her love for us, her grandchildren. Your blog today made me feel ever more grateful for having my grandmother Mary in my life.

[JB in San Diego]

Saw this just after picking up some local tomatoes and threw it together for lunch. This definitely rates 4 M's out of 4. Mmmm. I used some fresh sage from the garden instead of the other herbs because that's just what I had.

[Hella Stella]

Good Lord... I would do ANYTHING that face asked me to.

Um, and the tomatoes look good as well. ;)

[Hillary]

Very beautiful bruschetta. The roasting of the tomatoes makes this all the more droolworthy.

[Sarah]

Wow, these look amazing! Honestly, I just ate dinner but I would eat a plateful of many, many of these without a problem.

I love the bubbles picture. :)

[mizdahlia]

This post is EXACTLY why I read food blogs. Scrumptious, all of it.

[Lydia (The Perfect Pantry)]

I'm salivating! I've been roasting tomatoes for two weeks, but this post makes me want to roast more. Beautiful story and photos, Luisa.

[Bobbie]

Now that's one A-#1, top-flight, 4-star post! Has it all: great writing, wonderful pictures, yummy food, and lots of tantalization [is that a word?].

[Su-Lin]

What a unique way to eat those glorious tomatoes! I must try that one day.

[Kellye]

(Alessandro) Looks so unbelievably delicious.

The bruschetta looks awesome too.

Screw duck rillettes and oxtail stew. Want tomatoes and bread now. With hot Italians, preferably.

[Jenny]

This looks PHENOMENAL. Must make immediately.

[Ginevra]

I have a serious crush on everything in this post.

[jenny]

you'll find those tomatoes at the union square. greenmarket, sold by rick bishop of mountain sweet berry farm. they sell out fast, so get there early.

[Nan]

Hi! I found you on Smitten Kitchen and I'm so glad I did! I think I get the idea about the tomatoes...going to make some tomorrow, I only wish I could grow and pick my own but I only manage to produce green tomatoes! Thanks and I'll be back! Nan

[lindsay]

I'm not sure which looks more delicious, the tomatoes or Alessandro.

[Robinamaria]

Mmmm.... I could die, those tomatoes look so wonderful...

[Susmita]

Bruschetta di.....holy mackerel! What a face! Stunning! I must admit, my mouse quickly scanned the post to see if there were more pics -- not of the food :-) Oh! The recipe looks fab too :-)

[Kikibibi]

Can I have Alessandro's number? I just need to, um, verify the, um, quantity of olive oil? Yes, that's it, how much olive oil.

[Kristin]

Oh my god, this looks amazing! And I felt like I was there with you for all of it too. Mmm...may be I can attempt something like this over the weekend. Thank you :-)

[tokyoastrogirl]

I think you just helped me decide (if I ever need to!) my Last Meal wish. Holy cowza. Served up by Alessandro. Grazie!

[Mary (Mary's Nest)]

Hi Luisa,

Welcome back! I have missed your posts. The stuffed tomatoes look wonderful. And I know what you mean about the tomatoes - aren't they the best! I love the picture of the garden. It reminds me of my mom's cousins place in Rovenna (a small hamlet in Cernobbio). The views are amazing.

So glad to hear your happy tone...your lifted spirits come through in your writing. You have been in my thoughts and prayers.

All the best,

Mary

[Jaime]

Wow, I wish we had tomatoes like that where I live! Amazing. Great blog. Great writing!

[Mercedes]

This is why you're fabulous.

[KatyBelle]

First of all, WOW! Yay for gorgeous Italian guys!!

Second, this recipe is such a tease!! I want to try it, but I'm scared I'll do something wrong and ruin it!

[SuzyQ]

I haven't been on the blog for awhile and was sorry to hear abt the dark fog. I am hopeful you are starting to feel better. The tomato/trip entry is delightful - thank you so much for all you do for all of us - you definitely bring a cozy, intimate, clever style to the recipes you introduce us to, and it feels as if you invite us all into your kitchen to be with you. It's like sitting with a good friend sipping tea and chatting while we bake/cook. Thanks so much!

[Diana]

!!!!!!!!!!!

[Jill]

Is there anything better...handsome men, a lush garden, delicious food and bubbles. I'm so jealous!

[anne spice]

ummmm... yum!!!

[jane]

Wow, yummy yum yum! My mouth is watering! I love tomatoes. :)

[claudia (cook eat FRET)]

if ever there were a blog post that screamed to me - this would be it

perfect....
just absolutely perfect.....

i need to make this one

[Kathy]

I wish that I had an exact recipe to make these delectable tomatoes? Can you help?

[Eve]

Lord, have mercy! I love tomatoes with just plain old, white braed and mayo. I also love the olive oill, tomato, garlic wiped bread bit, crusty bread....with some chopped basil...but this is to die for.