If you’re a fellow New Englander, you know that finding a perfectly ripe tomato only happens for a few weeks each year. From late July into August, we relish (in?) the abundance of red, ripe, and juicy local tomatoes. The rest of the year we’re stuck with less flavorful options that have travelled thousand of miles to end up in our grocery cart. Here’s how we get creative and transform bland tomatoes into something delicious.
Tomatoes are in fact a fruit, but often referred to as a vegetable because of their affinity for savory ingredients. At the Boston Burger Company, we prove this example true with our Bruschetta Burger. Upon first bite, close your eyes and drift away to an island off the Amalfi Coast. Instantly, you’re transported to a paninoteca, dining al fresco.
Wouldn’t that be nice? Here’s how you can cure your wanderlust and make our bruschetta at home.
Take your tomato and chop in a ¼-inch dice. Thinly slice 2-3 fresh basil leaves into strips. Place diced tomato and basil into a bowl and add 2 tablespoons of a high-quality extra virgin olive oil. Season with salt & pepper to taste and mix until combined. Allow the tomato mixture to sit for at least 2 hours -- the longer the marinating time, the more delicious the end result.
Add bruschetta to burgers, sandwiches, salads, eggs and more. You’ll be living the summer dream all year round.
How to choose the best tomatoes:
Look for firm tomatoes with wrinkle-free skins and a noticeable tomato scent. You’ll get the sweetest flavor if the tomatoes are fully ripened before picking, but there’s a quick fix for buying underripe tomatoes. Just stick them in a brown paper bag at room temperature, or place on a windowsill. Within a day or two, your tomatoes will have a much sweeter, juicier flavor.
Tomatoes taste best soon after picking, so when possible seek out locally grown tomatoes. Look at the leafy tops for a sign of freshness. Choose perky, bright green leaves over wilted. Avoid any with signs of mold.