Ingredients
- 1 clove garlic
- 4 large yellow and orange heirloom tomatoes
- 1 pint (280g) Sungold cherry tomatoes
- ¼ cup (11g) chopped fresh chives
- 1 handful fresh basil leaves
- 1 handful chopped bronze fennel, or fennel fronds
- ½ boule sourdough bread (sesame bread is best if you can find it!)
- ½ cup thinly sliced pepperoncini
- ¼ cup (60ml) white balsamic vinegar
- Big pinch Kashmiri Saffron
- Surya Salt or kosher salt
- Freshly ground Aranya Black Pepper
- ¼ cup (60ml) extra virgin olive oil
Methods
- Preheat the oven to 350°F (175°C).
- Cut ½ boule bread into 1-inch-thick (2.5 cm) slices and toast on a baking sheet for 10 minutes.
- Remove from the oven and carefully rub the garlic clove over the toasted side of bread. Tear the bread into 1-inch (2.5 cm) pieces (you should have about 5 cups/250 g). Return to the oven and bake until just golden, about 5 more minutes. Let cool.
- Cut 4 heirloom tomatoes into wedges and cut 1 pint (280 g) cherry tomatoes in half. In a bowl, toss the tomatoes with ½ cup (60 g) thinly sliced pepperoncini, ¼ cup (60 ml) white balsamic vinegar, and a big pinch of saffron and season with salt and pepper. Mix well (I usually just do this with clean hands to really toss everything). Let sit for a few minutes for the saffron to bloom.
- Add ¼ cup (60 ml) oil and let this mixture sit for at least 30 minutes or up to a few hours at room temperature. The longer it sits the more the tomato juice and other flavors will meld and the more delicious it will be.
- Toss the bread, tomato mixture, ¼ cup (11 g) chopped chives, 1 handful basil, and 1 handful chopped bronze fennel to combine.
- Don’t do this in advance or the bread will get too mushy.
