Sourdough Picnic Part 4 – TOMATO BREAD
This summer, when the peak of fresh produce means bursting CSA baskets, we at Horne Family Farms wanted to find ways to enjoy the bounty of the summer while also practicing appropriate physical distancing. We also wanted to capitalize on one of the biggest food trends of the year: sourdough bread baking.
Break out your picnic blankets, grab some lawn chairs, and prepare an outdoor buffet. Bowls set nicely apart on top of picnic tables and blankets, will allow you to spend time together responsibly this summer. Despite the need to maintain distance, we can still share amazing locally sourced produce, and we should!
Time: 10 minutes
Servings: 12 appetizer portions
2 large tomatoes, approximately 1 pound
1/4 cup olive oil
1 garlic clove
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped tarragon
Slice the tomatoes in half and remove all the seeds in the middle. Then dice the tomatoes as finely as you are able to. You can even place them in your blender or food processor to puree if you prefer. Transfer the tomatoes to a mixing bowl.
Finely mince the garlic and add it to the tomatoes, along with the olive oil, salt, pepper and tarragon.
This can be served immediately as a fresh topping on grilled sourdough, although it will improve if refrigerated overnight.