Monday, August 1, 2011

Use Up Our Tomatoes!

Hopefully this is a summer inspirational recipe that will motivate you to come buy some tomatoes at your local market, we have so many! Great summer treat for parties and appetizers. Enjoy the recipe below.

Bruschetta with Tomato and Basil
recipe brought to you by:
6 or 7 tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped
salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil

Preparation: Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small kitchen knife, remove the skins of the tomatoes (if the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes). Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discards the stem area. Make sure there is a top rack in place in your oven. Turn on the oven to 450 degrees to preheat. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add the salt and pepper to taste. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to to these in batches depending on the size of your oven. Once the oven has reached 450 degrees, place a tray of break slices in the oven on the top rack. Toast for 5-7 minutes, until the bread just begins to turn golden brown. Alternatively you can toast the bread without coating it in the olive oil first. Toast on the griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy. Serves 6-10.

Note: Canning season for tomatoes is also approaching. To learn how to can your own tomatoes, click here.

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