Another tomato recipe. Can you tell what I’ve got a lot of right now? I should take a picture of my counter so you can see all the bowls (plus one bucket on the floor) of tomatoes I’ve got now.
Regardless, I absolutely LOVE to eat this tomato topping for bruschetta when the tomatoes are ripe. Oh my goodness, the flavor! And just this topping, some good bread to put it on, and some protein in the form of grilled sausages or even just a plate of cheese is what I call a good, simple, frugal meal. I love how simple recipes often turn out to be the best tasting! It must just be one of God’s great blessings for us.
I’m sure there are lots of ways to make a tomato topping for bruschetta. Here’s my simple version:
Tomato Bruschetta Topping
- 3-4 tomatoes
- 1/2 med. onion (sweet is best, but any will do)
- 3-4 cloves garlic
- salt & pepper
- olive oil
- balsamic vinegar
- Finely chop ripe, garden tomatoes (remember, you want them to fit on a piece of bread) and add to a bowl.
- Finely dice the onion and add it to the tomatoes.
- Mince garlic and toss it into the bowl.
- Add salt and pepper
- Add a splash of olive oil and a little larger splash of balsamic vinegar
- Mix together and serve right away, using a slotted spoon to put in on pieces of toasted bread brushed with olive oil (the bruschetta).[/recipe]
Go, eat, and be merry.
P.S. And for those interested (it took me about 2 years to find an answer to this) according to the Oregonian’s Food Day section, buschetta is pronounced, “bru-sketta.”
P.S.S. Wondering what the green things are in the topping? They are diced Green Zebra tomatoes!
Find more recipes at $5 Dinner Challenge.