My garden is bursting with tomatoes. Romas, Juliets, Sungolds and more are exploding from the backyard with vibrant colors and juicy tomato flavor. I swear, they’re coming out of my ears, my nose and I occasionally find a few in my purse… I’m really not sure how they get there.
Luckily they seem to grow at the perfect level of our consumption as long as I continue to find creative ways to use them. Whether in a quiche, on a salad, chopped as bruschetta or blended into a soup, using your homegrown tomatoes is a culinary expedition and shouldn’t result in the same old run of the mill recipes. There are endless options and combinations of dishes that will use up those tomatoes in creative deliciously interesting ways.
Bruschetta is one of my all-time favorite dishes. Maybe its the garlic (I can’t get enough of that garlic flavor) or maybe its the basil (the smell is intoxicating!) or maybe its the combination, I’m not quite sure. All I know is I love it.
Bruschetta is the perfect party pleaser AND makes for a deliciously simple weeknight meal.
Make a bunch and put it on everything.
- 3 tbsp. chopped fresh basil (Second Spring Farm)
- 1/4 cup balsamic vinegar
- 2 tsp. extra virgin olive oil
- 1 tsp. minced/chopped garlic (Birch Point Farm)
- 1 tsp. chopped fresh rosemary (my garden)
- 1/8 tsp. salt
- 2 cups chopped fresh tomatoes (my garden)
Mix it together. There you have it!
This bruschetta can be eaten alone, baked on crostini, topped on grilled chicken, or tossed in a pasta. Either way you use it, I’m sure you’ll love it. The options are endless and with fresh tomatoes you really can’t go wrong.
I’m so in love with those garden-fresh tomaters. They say, “Tom-ate-hers”… yeah. I dare ya. don’t even think about it Tom.