I love tomatoes.
I know they’re not exotic but in the world of vegetables there’s just no match for a tomatoes versatility. Freshly sliced and layered on toast or used to round out the flavor of a winter braise, the tomato spans all seasons, preparations and regions of the world. It is a wonderful thing.
And I love bruschetta.
I’ve eaten it a more than a few (thousand) times yet I’ve never attempted to make it. The truth is I didn’t trust the recipes – how could a few everyday ingredients make the aromatic rich tasting bruschetta that I get from the Italian market? It couldn’t – right? So, I kept on buying it and was perfectly content thinking I was making a sound choice.
And then it happened. I had been at my favorite tomato booth at the Market, courtesy of some friends and I had a cache of vine ripened, hand-picked, ruby red tomatoes at my disposal. Now, on it’s own this circumstance would not have inspired bruschetta, but when an unexpected dinner guest arrived, that’s exactly what happened. And suprise me it did… A few carefully selected ripened ingredients and I can make a killer bruschetta. Who knew!? Certainly not me.
- 2 medium ripe tomatoes
- 2 cloves chopped garlic
- 6 large basil leaves – julienned
- 1 tsp dried oregano
- 1/4 C extra virgin olive oil (maybe slightly less)
- Cracked black pepper
Mix together ingredients and let stand at room temperature for at least 10 minutes. Serve with lightly toasted french bread.
I’m making this again – soon. Next time I’m going to add a tbsp or so of diced jalapeno.