This summer in my garden I have had a glut of tomatoes. They survived the extreme heat and only a few survived the extreme wet we had in January. The plants that did survive are fruiting again and are producing another glut of Roma tomatoes. Roma’s are very versatile they are great for making sauces, preserving whole and eating fresh.
In December I did a tomato masterclass and this recipe was one of the most popular on the day. I was taught how to make this by an Italian cook the traditional way. It can be eaten as breakfast or as a snack or light lunch. It is very refreshing and perfect on a hot day.
Summer for me is about fresh ingredients and with a glut of tomatoes. Making the bruschetta mix up and leaving it in the fridge is perfect for a snack on the go. It only lasts a few days at our place, I eat it on crusty bread or on cruskits or I simply fry off an onion and add a few scoops to a pan and then I have instant pasta sauce.
- 4 vine ripened roma tomatoes, diced finely
- ½ red onion, diced finely
- 1 clove of garlic, finely minced
- 1 sprig of basil, finely sliced
- Salt and pepper
- 3 cloves of garlic, peeled
- Olive oil
- Balsamic vinegar
- Basil leaves
- Crusty white bread (day old), thickly sliced
- In a medium sized mixing bowl combine diced tomatoes, onion, garlic and basil. Season with salt and pepper. Mix thoroughly giving it a light mash with a fork. Let it rest for half an hour to let the flavours meld together.
- Toast the bread to lightly golden. Rub the toast with peeled garlic while still hot. Top the toast with two spoonful’s of tomato mixture. Drizzle over olive oil and balsamic vinegar. Garnish with a few basil leaves.