Monday, October 18, 2010
Even though tomato season is, unfortunately, pretty much over (how are we halfway through fall already? How is it almost Thanksgiving!), you might still be able to find a few good ones. If they're perfect, this is what you should do. Excuse the picture, I was testing out a new film camera and the shutter got stuck open. I kind of like it anyway, though.
Quick fresh bruschetta
1 big tomato or a bunch of cherry tomatoes
1 clove garlic, minced or smashed to a paste
1 T olive oil
a pinch of salt
a few leaves of basil
Chop up your tomato, mix in everything else, and let sit a little while. Make some toast, and eat as much of the bruschetta as you can before someone else comes along and asks you to share.