Wednesday, October 14, 2015

Bruschetta Tomatoes

Hello!  Long time, no see!  Milton and I have been over here, eating delicious things and not sharing them with you.  Sorry about that, it's not very nice.  So, to make up for it, we have a delicious recipe for some tomatoes that I've been making all summer.

Once again, my friends at the farm have hooked us up with a CSA for the season (by hooked us up, I mean we bought it).  And, once again, there was a tomato boom for a few minutes; that's when I started making these tomatoes.  They're kind of bruschetta like, but I basically put them on anything. I had them at my birthday party and I took them to a potluck. Both times, people have asked me about the recipe, so now it's here.  Come read my blog and learn how to make tasty tomatoes.

Fair warning, as per usual, I haven't measured anything, so these amounts are kind of guesses.  Do what feels right to you.

Bruschetta Tomatoes:
1 Container Cherry or Grape Tomatoes
1 Clove of Garlic, Minced
1 Teaspoon Dried Basil
2 Tablespoons Olive Oil
Salt and Pepper

Chop the tomatoes in half or fourths, depending on how big they are.  Add garlic, basil, salt, pepper, and olive oil.  Stir to combine.  Let them sit for a while so that the flavors can meld together.  Serve.

Milton approves!