In their book Canal House Cooks, Christopher Hirsheimer and Melissa Hamilton share simple yet magnificent recipes. They are so inspired I can hardly wait to make their irresistible dishes. These seasonal recipes, rustic yet elegant, are well suited to the home cook and most of the recipe ingredients are easily found at your local market. The food photos in the book are gorgeous. What is more simple and satisfying than homegrown tomatoes on toast?
John grows Big Beef tomatoes throughout most of the year. We have tried different tomato varieties from little grape tomatoes to beautiful heirloom varieties but we have found that the Big Beef tomato is consistently the tastiest. Meaty with very few seeds, whether using it in sandwiches or salads, making fresh tomato sauce or salsa, it’s by far the most versatile.
Summer Tomato Toast
Adapted form Canal House Cooks Every Day
Serves 2
Ingredients
2 large slices of country-style whole grain or sourdough bread (or 4 medium slices)
1 clove garlic, peeled
1/4 cup extra virgin olive oil
kosher or Maldon sea salt
2 perfectly ripe tomatoes, cored and thickly sliced
1/4 cup mayonnaise
freshly ground pepper
Finely chopped fresh chives and parsley
Preparation
Toast the bread. While still warm, rub each slice with the garlic, rubbing more or less depending on how much flavor you’re after. Drizzle the toast with some of the olive oil and sprinkle with salt.
Slather tomato slices with mayonnaise and arrange them on a serving platter with the toasts. Drizzle the remaining oil over the tomatoes, season well with salt and pepper and scatter the chives and parsley on top. Pile the tomatoes on the toast just before serving.
