By starting with flavorful tomatoes, bathing them in olive oil, garlic, basil and the all-important salt, and giving them a little time to marinate, you create a symphony of flavors.
I lived for that smile. We all did.
Italian cooking, as she demonstrated week in and week out, might seem simple, but it requires just as much attention to technique as any other cuisine. She taught us to honor ingredients and combine them in ways that let them shine, rather than hiding them in complicated constructions. It’s not simplicity as much as it is clarity.
I didn’t have her recipe in my old school binder, but I found it online, and it’s just as I remembered. The keys are to make sure to grill the bread until it chars in spots — the name of the dish is related to the Italian word for “burn,” after all — and, not surprisingly, to season those tomatoes well.
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