I’ve never really liked raw tomatoes.
Give them to me in just about any other form — tomato sauce, ketchup, tomato soup — and I not only will eat them, I actually use them a lot in my cooking. Over time I’ve developed an appreciation for salsa, I suppose, but in general large pieces of raw tomato is something I will at best tolerate in a dish.
The thing is, I know tomatoes are great, particularly really good, fresh, local tomatoes. I’ve been known to harbor secret jealousy for people who can eat them straight like an apple.
Anyhow, this past year my wife and I watched the movie Julie & Julia. It was curious that of all the incredible food the film featured, the one that really got my taste buds curious wasn’t even a Julia Childs’ recipe, but some absolutely amazing looking bruschetta that Julie makes for herself and her husband before embarking on her food-blog quest. I don’t think I have ever seen food in a movie that made me want to Eat. That. Right. Now. as much.
This year we have been enjoying some wonderful fresh local vegetables from our CSA, and I decided it was time to try making this delectable-looking dish with some of our harvest.
I did some searching and found more than a few places on the internet where people tried to recreate the same dish, and I came up with a recipe based on those (and my memories). My version isn’t exactly the same as the movie (added prosciutto, different tomatoes) but DANG if it isn’t the first time I’ve really appreciated a dish where raw tomatoes are the main star.
Anyhow, here we go…
Note: I crisped up the prosciutto because my pregnant wife isn’t allowed uncooked deli meats, but it was yummy this way, so there!