Tomato Time - Bruschetta

Wednesday, September 10, 2008, by Leigh Anne

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I’ve been having to do some readjusting to my cooking this week. Now that we only have one child at home I am finding I am making too much food! For dinner last night I cut the recipe in half and still had enough leftovers for another meal! Yikes! One plus is my grocery bill should go down.

Another thing we have lots of at our house is tomatoes! Yes, it’s tomato time! We’ve got lots of ripe tomatoes in the garden so expect a few tomato recipes over the next couple of weeks.

In fact, if you have a favorite tomato recipe I’d love for you to share it - just leave it in the comment box below so everyone can enjoy it. By the looks of this tomato crop I’m going to need a few new recipes. Thanks!

One of our favorite things to do with the tomatoes is make bruschetta. Tessa is the official bruschetta maker at our house and when it is tomato time we eat it several times a week.

Our neighbor and friend Hannah shared with us a great bruschetta tip she learned when she and her family went to Italy. Normally, we just brush some olive oil on the sliced bread and then toast them under the broiler. Hannah taught us to coat them with olive oil but then sprinkle each slice with some Herbs de Provence and some freshly grated Parmesan cheese and then toast under the broiler - yum! It is so much better!

Bruschetta

6 or 7 roma tomatoes, skinned and chopped into small pieces

2 cloves garlic, minced

1 Tbsp. extra virgin olive oil

1 tsp. balsamic vinegar

6-8 fresh basil leaves, chopped

salt and pepper to taste

1 baguette style bread sliced into 3/8″ thick slices, brush on a thin layer of olive oil and then toast under broiler or try our new way with a sprinkling of herbs de provence and grated Parmesan cheese and then place under broiler.

To skin the tomatoes we put them into boiling water until the skins crack and then place them in cold water - the skins pop right off. Chop tomatoes finely, add garlic, olive oil, balsamic vinegar in a bowl and mix. Chop the basil thinly, add to tomato mixture and add salt and pepper to taste. Spoon tomato mixture onto bread toasts - enjoy! Yum!!!

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8 Responses to “Tomato Time - Bruschetta”

Yum! I love bruschetta and we’ve got our last crop of tomatoes turning red, so we’ll be making this recipe soon. Thanks!

I just posted on my blog my favorite Marinara sauce recipe that I used with all my tomatoes last week. You can find it at http://chefchristineutah.blogspot.com/2008/09/what-happened.html And I love your site!

Oh my gosh! Who doesn’t love Bruschetta??? YUM

Have you ever slow roasted your own sun-dried tomatoes in the oven? Holy smokes, my most favorite thing EVER! I have some in the oven as we speak and my house smells like heaven!

I am just harvesting from my first tomato plants ever! Our family loves this curry recipe–heavy with tomatoes! Enjoy!

Chicken, Tomato, and Lentil Curry

2.5 lbs Chicken
¼ tsp crushed red peppers (more if you like it hot!)
4 cloves of garlic (sliced)
4 large tomatoes (cut in wedges)
¼ cup unsweetened coconut (this is optional for us)
½ cup lentils
2 med. onions (sliced)
2 Tbsps. curry powder
½ cup vegetable oil
2 tsp salt
3 Tbsps. lemon juice

Boil the lentils and the crushed red pepper in 2 cups of water until the lentils are soft. Heat the oil and sauté the onions and garlic for about 5 minutes over a moderate heat. Add the curry powder, lower heat, stir continuously for about 3 minutes. Now add the tomatoes and the chicken. Cook for about 15 minutes. Next add the boiled lentils, the water in which the lentils were cooked, the coconut, lemon juice, and salt, and cook for another 10 minutes. Serves 3 or 4.

Hi! Your bruschetta looks great!! I love it!

Thanks for all your suggestions on other ways to use all my tomatoes! I’ll be cooking with tomatoes this weekend!

I made this recipe yesterday for a tea party luncheon I had at my house. VERY YUMMY! The parmesan cheese was my favorite part.

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Tomato Time - Bruschetta

8 Responses to “Tomato Time - Bruschetta”

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