Tomato topping for bruschetta

1 batch

Ingredients

Quantity Ingredient
2 larges Tomatoes, chopped
OR
4 Plum tomatoes
1 small Onion, finely chopped
1 clove Garlic, minced
1 Jalapeno pepper, seeded and minced
1 tablespoon Olive oil
1 tablespoon Balsamic vinegar
6 Basil leaves, chopped
Salt, pepper and oregano to taste

Directions

Mix all ingredients in a medium bowl. Allow to sit for 1-2 hours to allow flavors to blend. The oil/vinegar amounts are just guesses. I just add about equal amounts until it gets to the right consistency.

Cut Italian or French bagnette into thin slices (about ½") and toast to desired browness. Top with tomato mixture and eat while sipping red wine.

IMPORTANT: Use Balsamic vinegar for best results. Red or white wine vinegar can be used in a pinch. Lacking any of those warrants a trip to the store.

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