Saturday, July 14, 2012

Heirloom Tomato Bruschetta

I may be biased, but nothing tastes as good as a summertime heirloom tomato grown in your very own backyard. There is something so incredibly satisfying about eating a freshly picked tomato right out of the garden. This tomato craving inspired me to make a batch of bruschetta this afternoon!

3-5 large heirloom or plum tomatoes
1 bunch of fresh basil
1/2 sweet vidalia onion
2 large cloves of garlic (or more like 4 if your a garlic lover like me!)
A few dashes of balsamic vinegar
A couple pinches of granulated sugar (or splenda/truvia)
Sea Salt
Black pepper

  1. Rinse all veggies in cold water and be sure to remove all stems from the fresh basil.
  2. Mince the garlic, finely chop the basil and dice up the onion and tomatoes. If you want a drier bruschetta, I would recommend removing the seeds from the tomatoes as you dice them up.
  3. Combine tomatoes, garlic, onion and basil in a small mixing bowl. Add balsamic vinegar, sugar, salt and pepper. 
  4. Enjoy over a fresh baked baguette!

Light. Fresh. Fast.