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!
Ingredients:
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
Directions:
- Rinse all veggies in cold water and be sure to remove all stems from the fresh basil.
- 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.
- Combine tomatoes, garlic, onion and basil in a small mixing bowl. Add balsamic vinegar, sugar, salt and pepper.
- Enjoy over a fresh baked baguette!
Light. Fresh. Fast.
