If your plants are in full bloom (like ours are), and you've found yourself with an ABUNDANCE of tomatoes these last few weeks (like we have) I suggest you try this recipe. Simple to prepare and extremely tasty, it will use up those extra tomatoes in no time!
*Note: This recipe can also be diced and made into a fresh bruschetta. Serve atop grilled, sliced bread and enjoy!
*Note: This recipe can also be diced and made into a fresh bruschetta. Serve atop grilled, sliced bread and enjoy!
INGREDIENTS:
8 to 10 small tomatoes, a variety of colors if possible
2 cloves garlic, finely minced
1/4 cup diced sweet onion or purple onion
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/2 to 1 teaspoon salt, or to taste
1/4 teaspoon fresh ground black pepper
DIRECTIONS:
Cut cores from the tomatoes; slice each tomato into 8 to 10 wedges. Combine with remaining ingredients in a large bowl; toss to blend well. Cover and refrigerate for at least 1 hour before serving. Serve on salad greens, if desired.
Serves 6 to 8.
2 comments:
um...for summer thats a great recipe!!
Yummy! Thanks! I'd a summer tomato addict! lol
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