The tomatoes in our house abound! From just one Roma tomato plant we have grown at least two and half dozen…and counting. Are you in the same predicament? What to do with all those ruby-red tomatoes?
You probably already have most of the ingredients on hand to make Bruschetta. With a drizzle of olive oil, some minced garlic and a few other seasonings, you can start making a dent in that pile of tomatoes littering your counter. This recipe can easily be doubled or tripled for a crowd.
adapted slightly from Epicurious
4 ripe Roma tomatoes, seeded and diced
1 Tbl minced garlic
1/4 cup coarsely chopped fresh basil
2 tsp fresh lemon juice
1 tsp olive oil
dash of red pepper flakes (optional)
1 baguette, cut in 1/2 inch thick slices
3 cloves garlic, cut in half
In a medium bowl, mix together tomatoes, garlic, basil, lemon juice, olive oil and pepper flakes. Add salt and pepper to taste. Allow to rest at room temperature for up to three hours to allow flavors to meld.
Heat oven to 350 degrees. Toast bread on a baking sheet 5-7 minutes or until toasted to your preferece. Rub cut side of garlic on each slice while bread is still hot. Top with tomato mixture. Enjoy with a glass of wine. 😉
Looking for more ways to use your tomatoes?
Try my homemade salsa recipe.
Or tomato basil soup. It freezes well too!