Bruschetta and a glut of tomatoes

Tomatoes on the vide

Tomatoes waiting for a bit of sun

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In a rather rash spurt of enthusiasm I planted about two dozen tomato plants in pots in my tiny little garden. It’s now like a scene from the day of the triffids and I need ideas for what to do with lots of tomatoes – cherry, yellow, striped and plum.

Bruschetta are a great lunch or go well with a BBQ. It’s good if there’s time for it to sit in the fridge for a bit, but doesn’t matter too much so can be done very quickly – and the leftover tomato mix makes a lovely salsa-style accompaniment to grilled meat or with a salad.

Quarter up cherry tomatoes and dice larger ones. Mix them in a big bowl with a little chopped onion, a finely diced small clove of garlic and a little bunch of basil. Stir in a slug of olive oil and a teaspoon or two of balsamic vinegar and season to taste. Leave to sit in the fridge and the juice starts to come out of the tomatoes and all the flavours start to merge together.

Griddle, grill or BBQ a slice of nice bread that has been rubbed with olive oil. Top the bread with the tomato mix – it’s good with a bit of parmesan or goats cheese spread over at the last minute.

It’s deliciously fresh with a nice kick from the garlic and balsamic vinegar.

The next day, the leftovers were even better with some barbecued sausages.

Any idea how to make passata…

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Categories: Speedy, Student, Summer, Veggie


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