TRULY TOMATO BRUSCHETTA
Dei Fratelli’s Truly Tomatoes cooked with caramelized onion, garlic and Kalamata olives. Seasoned with fennel, smoke and allspice. Spread on Artisan baguette slices. Broiled, then drizzled with extra virgin olive oil!
Sauce makes 2 cups
3 T. extra virgin olive oil
1 lg. sweet onion, peeled and diced into 3/8 inch squares
1/2 – 1 t. salt
4 lg. peeled garlic cloves, finely chopped
14 Kalamata olives, pitted and finely chopped
24.6 oz. carton Dei Fratelli Truly Tomato – Finely Chopped Tomatoes In A Light Puree With Onion, Carrot & Celery
2 t. liquid smoke
2 t. garlic powder
2 t. light brown sugar
1 t. ground fennel seed
1/4 t. celery seed
1/4 t. paprika
1/4 t. red cayenne pepper
1/4 t. dried oregano
1/8 t. ground allspice
salt to taste
1 narrow French baguette (I used an Artisan loaf), cut into 1/2 inch thick slices
extra virgin olive oil for drizzling
In large skillet, over medium heat, melt olive oil. Add onion and salt, then saute till translucent and a little brown-tinged.
Add remaining ingredients, up to and including allspice, stirring after each addition. Cook, uncovered, over medium-low to low heat (adjusting as you cook) till sauce reduces by about 1/2, or till it becomes spreadable and paste-like. A lot of the liquid will evaporate.
When done salt to taste.
Place 1 rounded teaspoon on each baguette slice. Place on wire rack over a baking sheet, and broil till edges of bread become browned and/or charred in some places.
Remove from broiler and drizzle with a little extra virgin olive oil. Transfer to serving platter and serve.
Notes: Light textured with multi-level taste sensations.
If desired, make sauce ahead. Pack in covered container to use when ready.
Be sure to reduce the sauce to a paste, so that it won’t leak over the edges of the baguette slices when your guests pick them up to eat. And, don’t do your last salting till this thickness is achieved.
I tried some of the bruschetta sauce the next day cold, and it’s great that way too.