Smoked Tomato Flakes Bruschetta Relish

A quick, fresh relish built around rehydrated smoked tomato flakes, folded through ripe tomato, basil and good olive oil – served at room temperature so the smoky depth stays front and centre. Pile it onto grilled sourdough for an easy starter or share plate.

Ingredients

3 tbsp LittleBig Smokehouse Smoked Tomato Flakes
3 tbsp warm water
4 ripe tomatoes, diced
1 small garlic clove, finely chopped (or 1/2 tsp Smoked Garlic Granules)
Handful fresh basil leaves, torn
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
Salt and pepper, to taste
Grilled sourdough, to serve

Directions

Cover the smoked tomato flakes with the warm water and leave to rehydrate for 5 minutes.
Combine the rehydrated tomato flakes (and any remaining liquid) with the diced fresh tomato, garlic, basil, olive oil and balsamic vinegar.
Season to taste and stir gently - don't overwork it, you want a chunky, fresh texture.
Let it sit for 5 minutes at room temperature so the flavours come together, then spoon generously over grilled sourdough.

Why Smoked Tomato Flakes Work in This Recipe

Smoked tomato flakes are rehydrated rather than cooked, which is what keeps this relish tasting fresh rather than like a cooked sauce – the smoky depth comes through clearly against the raw tomato, basil and good olive oil instead of fading into a simmered dish. Discover more ways to use them in our smoked spices guide.

Featured Ingredients

This recipe features LittleBig Smokehouse Smoked Tomato Flakes, cold-smoked for a rich, concentrated tomato flavour with a distinctive smoky character.