Tomatorama

It has been a week of sweetly acidic, delicious tasting tomatos and for the first time in 3 years, I actually had enough tomatos to ask the question: "What can I do with all these fresh, delicious, wonderfully superb tomatos?". The answer was obvious...I decided to make some fabulous bruschetta, the perfect summer treat. You can see from the pictures the different colors of tomatos. The brownish ones are actually Purple Prince, while they look a bit odd, they are the most delicious tomatos I've ever had, and will definitely be planted in future greenhouses

Sierra's Greenhouse Bruschetta

• Fresh garden tomatoes (or great tasting market tomatoes)
• Fresh basil
• Fresh thyme
• Fresh oregano
• 3 cloves of garlic
• Red wine (whatever is sitting around)
• 1 glug of olive oil
• Salt and pepper

Chop up your tomatos and herbs. Throw them into a bowl with crushed garlic, olive oil and red wine. Season with salt and an itty bitty bit of pepper. The key to yummy bruschetta is letting is sit for a couple of hours so the acidic tomato juice mixes with the scrumptious herbs and galic.

Tony and I enjoyed our tomato treat with fresh organic baguettes from the Alpine bakery, yummy goat cheese, olives and hummous. In the end we had the perfect summertime lunch with 2 glasses of chilled white wine.

Sierra posted this on Aug 10, 2006 from the kitchen | | permanent link