My mom always says the best part about summer is ripe rep tomatoes. And if you're anyone but me, your tomato plants are going crazy right about now. I currently have four cherry tomatoes, all of which have been enjoyed by a bug. I even put a hedge apple in the planter, and I swear it's half eaten. But the best part about summer tomatoes is bruschetta. Translated: Italian salsa. Here's our family recipe, which may or may not have originated in the kitchen of Betty Crocker (but you know she stole it from some noni).
5-6 tomatoes (roma, heirloom, whatever) 1/2 cup fresh basil
2 teaspoons dried oregano
2 cloves garlic
2 tablespoons balsamic vinegar
2 tablespoons olive oil
lemon juice from 1/2 a lemon
Chop. (Everything that's chopable). My mom puts the ingredients in a food processor to speed things up, but I prefer mine chunky.
OK, one of the things that sets this recipe apart is the crusty bread. This one courtesy of THE Martha Stewart.
1 baguette (French, Italian, whatever)
coarse Kosher salt
Slice the bread into one-inch pieces. Lay on baking sheet. Sprinkle pieces with olive oil, salt and pepper and toast.