Last year was not a good tomato year, so I'm very excited that this summer has offered up a bountiful crop of sweet goodness. Some of the heirloom varieties I planted have been big performers. I've been busy with all kinds of tomato projects- salsa, sauce, juice, and just plain canned tomatoes. Of course they went in my canned vegetable soup, and on the table for supper just about every night. I even tackled ketchup, which I hadn't done in years. Ketchup by the way, is quite easy. It's just time intensive while you are waiting for it to cook down. (Oh, and I don't want to hear any one-upsmanship comments about being busy mining your own salt. Okay, Beth?) Anyway, this is a perfect opportunity to share one of my favorite tomato recipes with you. It's something insanely easy, but with a lot of flavor. We look forward to this easy bruschetta every year, either as a snack or part of a meal. It doesn't get nearly the respect it deserves. Although we like salsa too, prepared fresh with garden tomatoes, this is even better.
2 cups cherry or plum tomatoes, halved or coarsely chopped
1/4 cup diced red onion
3 T olive oil (extra virgin)
1T balsamic vinaigrette
3 T fresh chopped basil
1/2 tsp. minced garlic
salt and pepper
Combine all ingredients and season with salt, pepper, and tarragon. Eat on toast rounds or use on fresh bread. For fresh bread, brush bread with a little olive oil, then toast and add topping.
And don't forget last year's Tomato Ricotta tart here. Another good use of healthy tomatoes.
I had hoped to write a longer post, but we are busy getting ready to head out to Lancaster for a few days. It won't be relaxing, but it will be fun, and I hope to have some pictures to share when I return. Meanwhile, I hope you are all enjoying your summer and finding time to behold God's creation during this magical time of year.