Back in the bread baking business

(not an actual business)

PSLs spring eternal and the cooler temps mean it’s more pleasant to be baking bread. (Let’s pretend summer’s heat was the reason I neglected my sourdough starter to the point of death. RIP, but that’s why you should keep some dried starter on hand — so it’s not really dead.)

I made my first loaf in too many months to count, and though it was a little flat, it tasted great and we somehow managed to eat variations of bread with tomatoes for two meals in a row. (Let’s pretend it’s some romantic ideal of peak summer tomatoes and a quaint country loaf that led to this, not a depleted crisper drawer.)

Sure, we could go get groceries¹, but while the garden keeps producing juicy, sweet, tasty tomatoes — however small and gnarly they might be — why bother?

If you’re also in a lazy mood and the pickings are slim, here’s how to make a rewarding meal with basically just tomatoes and bread:

1. Slice bread (preferably stale) and arrange on a baking sheet. Slather with tomato sauce — this was just leftover sauce made from canned tomatoes, so use whatever you want — and top with whatever cheese you have. Bake at 400 F until it’s as toasty/warm/browned as you like (for me, about 20 minutes). Highly recommend a healthy sprinkling of za’atar. Tear some basil on top, too, while you’re at it. It’s best to use stale bread here, to maximize the rehydrating powers of the sauce — the reward is a custardy texture that requires a fork or spoon.

2. While you’re slicing bread for the above, cut the rest of your bread into cubes and stow them for later.

3. Later: cut up lots of juicy tomatoes, set them in a colander over a bowl, season with salt. Warm a puddle of oil in a skillet over medium heat, add whatever spices you feel like (smoked paprika and onion powder in this case), add the bread cubes, toss and toast until they’re sizzling and extra fragrant (~ 7 minutes). Add a little oil and vinegar to the tomato juices that collected in the bowl, then stir in a little mustard, too. Pour the bread cubes into this dressing. Add the tomatoes back, toss toss toss. Beans would be nice! Plate and top with cheese, cucumbers, basil, and za’atar. (Pictured at top.)

Catch you next time. ✌️

1. I caved and went earlier this week; I cannot, alas, grow mayonnaise or bananas. (Necessary clarification: these will not be consumed together.)