For those of you who still have some fresh tomatoes coming in, here’s another tasty tomato recipe.
I first had this bruschetta at a friend’s house and knew that I had to make it at home with my fresh tomatoes. I love to find other ways of using my fresh summer tomatoes other than making big batches of this soup.
This is great as an appetizer and can easily be scaled down however small you need it to be. The original recipe called for 8 tomatoes, but since I had made this pizza sauce and this salsa, I didn’t have enough tomatoes left for a full batch. A half batch using 4 tomatoes was the perfect size for the hubby and I to snack on. We both loved it and the hubby’s comment after eating (and enjoying) it was, “I never thought that I would like something that looked like that!!” (I served it in a bowl and we put the tomatoes on the bread ourselves so it wouldn’t get soggy from sitting too long.)
Slightly adapted from: Kathy Bias
4 small/roma tomatoes, seeds removed and diced
2 1/2 Tablespoons fresh basil, cut/torn
2 Tablespoons shredded Parmesan cheese
1 clove garlic, minced
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon olive oil
1/8 teaspoon salt
French bread, sliced and toasted
- In a small bowl, add diced tomatoes If there is a lot of excess liquid, drain them a bit. Add all other ingredients and stir until combined. Serve on toasted bread of your preference.