I am lucky to find myself in the presence of a Martha Stewart Living Magazine every month, and this month was no exception. This time though, was a little different. The cover affected me so much, with it’s color heirloom tomatoes, that after seeing it day in, and day out, I had to finally flip it over, so those beautiful, delicious looking summer gems would taunt me no longer.
I think it is arguably the best cover they’ve ever had on the magazine.
Photo From Martha Stewart Living
It made me CRAZY! I would find myself lusting after crusty artisan bread with tomatoes on it. So, here we are. It’s proof that the simple things are often the best things.
I strongly encourage you to seek out heirloom tomatoes for this! Get to your farmer’s market, I can almost guarantee they’ll have some good ones! If you don’t have a farmer’s market near you, grocery stores are starting to carry heirloom varieties. And hey, if you just can’t find the fresh heirlooms, this will be just as good with any type of tomato. I promise!
- 3-4 Heirloom Tomatoes, different colors, sliced about 1/8 – 1/4 inch thick
- 1 Clove Garlic
- 1-2 Tablespoons Butter
- 1 Loaf Artisan Bread (I used Sprouts Seedsational Artisan Bread)
- 1/4 Teaspoon Sea Salt
- 1/8 Teaspoon Freshly Ground Black Pepper
- Basil Leaves for garnish (optional)
- Turn on broiler.
- Cut the bread loaf in half lengthwise, so you have two long slices, placing one underneath the broiler until it is golden brown.
- Peel the garlic clove carefully, leaving the clove in-tact, and trimming off the root end.
- Rub the freshly toasted bread lightly with the garlic, as to not damage your lovely bread.
- Butter the bread, then carefully layer the tomatoes from green, to orange, to pink, to dark red.
- Sprinkle the tomatoes with the salt, pepper, and basil.
- Cut into wedges, and serve.