A couple of weeks ago, I was watching a travel show about food and the featured episode was Sicily. The host of the show was lucky enough to eat a home cooked meal prepared by the mother of their local correspondent.
Although I only got to see it for a mere three seconds, it looked like the mother was adding tomatoes to a pan with cubed bread in oil. But that was it. I have no idea what else went into the dish since the next scene cut to plates being put on the table. Unfortunately, there was no explanation of that particular dish, just the host yammering on about how delicious everything was. Talk about borderline torture. Sometimes I don’t know why I watch food or cooking shows to begin with.
Anyway, I thought I would attempt to recreate a version of what I saw in those few seconds and keep it simple.
Here’s what you’ll need:
- Half loaf of semi-stale bread cut into cubes
- Tomatoes cut into chunks
- Fresh basil
- Olive oil
- Granulated garlic
- Salt and pepper
Heat up the olive oil in a cast iron pan on medium heat.
When the oil is up to temp, throw in the bread.
Note: I used sourdough because it’s my favorite. You can use whatever bread you want. However, I would recommend bread that is somewhat dense so that it can hold up to the oil and tomatoes.
Add more olive oil so that all of the bread is evenly coated.
Toss the bread until it starts to brown.
Next, add the tomatoes and continue tossing.
Sprinkle in a little salt, pepper, and granulated garlic.
At this point, the bread should be looking pretty toasty.
Finally, tear up the basil and mix it in with the bread and tomatoes.
Cook until the tomatoes are soft.
Note: Be careful not to let the tomatoes cook too long. You don’t want them to break down to the point where they turn into a puddle of mush!
Serve and enjoy.
I was going back and forth for days about the name for this dish. I even searched online to find out if it is an actual dish, but I was having trouble describing it well enough to get any solid results. Bruschetta was the only thing that kept popping up. As a result, I decided to just accept it as the strangest way I’ve ever made bruschetta.
Regardless, it was absolutely delicious. The bread had a bit of a crunch on the outside but was soft on the inside. The tomato coated the bread nicely without making it soggy. And the basil was a perfect compliment. It’s definitely something I will be making over and over again. To be honest, the cast iron pan was a last minute decision but I’m glad I used it. I don’t know if everything would have cooked the same way in a regular non-stick pan.
I hope you all enjoy trying it for yourselves at home!
Until next time, take care.
P.S. If anyone recognizes the dish or knows of the real version of this dish, I would love for you to comment below and tell me more about it.