One of our favourite ways to eat fresh tomatoes from our garden is homemade bruschetta. Many of the recipes I’ve come across instruct the cook to peel and seed the tomatoes, but I’ve found that if you use a variety of tomato that has fewer seeds, it really isn’t necessary to do either, and as for the tomatoe’s skin, a little extra fiber in your diet never hurt. This time around, I used the Roma tomatoes that grew as volunteers in our community garden.
For this recipe, you will need:
About six Roma tomatoes, or another variety that you like to eat. I’d love to try to make bruschetta from green zebra tomatoes!
Half an onion.
Two large sprigs of fresh basil.
A splash of extra virgin olive oil.
A clove of garlic, finely chopped.
Freshly ground pepper and salt, to taste.
A baguette or other bread that you like.
Garlic spread.
Freshly grated parmesan cheese, if desired.
Core and dice about six tomatoes. I like to use a pretty bowl, of course.
Chop onions into pieces about the same size as the tomato dice. Add to the tomatoes.
Finely chop basil and add to the mix.
Finely chop the garlic and toss into the bowl. Add salt and pepper.
Drizzle some olive oil over the ingredients, and toss gently to combine.
Allow bruschetta to sit at room temperature for at least an hour to allow the flavours to combine.
Meanwhile, slice the baguette in half. We like to use a multi-grain baguette (see note above re: fiber). Spread garlic spread on each half.
Lightly toast the bread, and cut into individual serving sizes. Top each piece with the bruschetta mix and, if desired, freshly grated parmesan.
Serve immediately, then bask in the glow of your admiring guests!
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