Fresh Tomato Bruschetta (quick, healthy)
There is just something about garden grown tomatoes and fresh basil that sing summer to me. However, if you find yourself in the middle of winter, store bought tomatoes will still shine through in this easy, quick recipe!
Why this recipe works?! It’s the combination of different tomato varieties, and the deep rich taste of sun dried tomatoes. When you are shopping for tomatoes at the store, look for different sizes and colors. Not only is it pleasing to your eyes, but the taste will be that much better. (Just a personal note, I don’t use roma tomatoes in this recipe, stick with small cherry, and on the vine varieties)
I like to think of bruschetta as italian salsa! It goes well over top of practically everything. I top eggs, toasted bread, pasta and even chicken with this stuff, and its always delicious!
Fresh Tomato Bruschetta
Ingredients
- 1 ½ pounds assorted tomatoes small diced
- 3 tbsp fresh basil chopped
- 1 clove garlic minced
- 2 tbsp sun dried tomatoes in olive oil minced
- 1 tsp oil from the sun dried tomatoes
- 1 tbsp balsamic glaze or you can substitute 1 tbsp balsamic vinegar + 1 tsp sugar
- salt and pepper to taste
Instructions
- Place all ingredients in a glass bowl, with the garlic and oil added last. The oil helps the garlic infuse nicely with the tomatoes, so be sure to pour it over your garlic before combining everything together.
- After stirring everything together, let it rest for 5-10 minutes to combine all the flavors. (if you are serving over bread, you can use this time to toast it.)
- Spoon bruschetta over toast, and serve. Any leftovers, should be stored in the refridgerater.