We had a lovely crop of cherry tomatoes this summer.
The tomatoes, picked early in September when we had those crazy snow days, have been gradually ripening in a big box in the garage. We've enjoyed them in salads and pasta sauces...
Today for lunch, we made bruschetta with tomatoes, basil and feta. Y-u-m-m-m-m. Talk about satisfying comfort food. The best part, the recipe is so easy......
Bruschetta with Tomatoes, Basil and Feta
Baguette or Italian bread
4 - 5 handfuls of tomatoes, diced (squeeze out some of the seeds if you like)
2 - 3 cloves of garlic, crushed or finely diced
1/4 cup of onions, finely diced
A glug or two of olive oil
A splash or two or three of white wine vinegar
Salt and pepper, to taste
Dice tomatoes, garlic and onions. Put in a bowl. Add the olive oil, vinegar, salt, pepper, torn basil leaves. Gently mix.Cut bread into slices. Grill or toast. Spoon tomato mix on top. Sprinkle with feta cheese. Add more basil if you like. Eat with gusto -- let juices run down chin, if need be.
So, I'm wondering, what else do you like to do with your crops of tomatoes?
Wishing you*´¨) > ¸.·´¸.·*´¨) ¸.·*¨) > (¸.·´ (¸.·´ * a beautiful day! *
Photo: Brenda C Leyland, 2014
Lovely, very delicious looking! We've eaten our share of bruschetta this summer; it was a wonderful harvest of tomatoes this year.ReplyDelete