I planted a large determinate crop of Roma tomatoes with the intent of canning my own organic and HFCS-free ketchup, salsa, tomato sauce and whole peeled tomatoes for this coming year. Unfortunately, I lost most of my crop to late season blight.
I have been able to salvage a couple of plants, and one of the ways I’ve been enjoying my limited harvest is in this delicious bruschetta recipe.
1 t balsamic vinegar
6 or so fresh basil leaves, chopped
2 garlic cloves
6 slices of baguette
Stir together the tomatoes, olive oil, vinegar, basil, and 1 pressed garlic clove. Season with salt (I like sea salt) and pepper. It’s ready to use now, but I like to chill it a bit for the cold topping/warm bread contrast.
Brush the bread with olive oil, then toast it and rub on one side with the remaining garlic clove. Top each slice with some of the tomato mixture and serve immediately.
This is also delicious with a little grated parmesan or feta and black olives mixed in, or topped with mozzarella, then broiled.
This recipe is very similar to this authentic one, which I learned in a cooking class I took in Bellagio.