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.