Thursday, August 28, 2008

Bruschetta.

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)
olive oil
coarse Kosher salt
pepper
Slice the bread into one-inch pieces. Lay on baking sheet. Sprinkle pieces with olive oil, salt and pepper and toast.
Enjoy.

2 comments:

Anonymous said...

Lainey- Love your blog! My summer garden is a 4 star success when it comes to flowers and I've yet to harvest one tomato from SIX tomato plants. Squirrels are to blame. They are feckless. No tomatoes next year. Squirrels 1: Michelle 0. Oh and here is a tip, don't plant ONE tomatillo plant -- they need a boyfriend if you know what I mean. Made that mistake this year too. But do experiment cooking with them. They are a real treat. Do you have a Whole Foods in town? I'm sure they would sell them. But don't blow your food budget there . . . xxoo Michelle

Lainey said...

we do have a whole foods. i already go crazy enough at hy-vee; i love whole foods, but i still cannot justify $5 cereal.

i'll look into the tomatillo. i'm gradually exploring gardening from the safety of my back porch.