This time of year I’m always looking for ways to use up the last of our summer tomatoes. Last year I did some slow roasting and shared my experience making my own oven dried tomatoes, which turned out absolutely fantastic! But let’s be real, those babies took a pretty significant amount of time to make. And large blocks of time I rarely have.
If I’m being honest, my go-to tomato recipe year after year is this simple, classic bruschetta. It’s one of my favorite appetizers, and being able to make it using fresh picked tomatoes from my garden is the best! Although it ultimately signals the end of summer which is sad. At least there are always pumpkin treats to look forward to around the corner. (I already have a pumpkin treat coming up for you guys but in case you already have pumpkin fever and just can’t wait, you might wanna check out our pumpkin scones or mini pumpkin doughnut muffins from last fall! Yeah, yeah… SO “basic.” Whatever.)
Anyway, let’s get to the BRUSCHETTA! Yum.
You don’t need a whole lot to whip up this simple healthy dish, just some fresh ripe tomatoes, an onion, a couple cloves of garlic, olive oil, and Italian style herbs and spices. I use fresh thyme, dried basil, salt and pepper. You’ll also wanna pick up some good crusty bread to spoon it onto. All good stuff.
My secret to a really good tasting bruschetta is fresh thyme. We grow it in our garden but you can pick it up in the produce aisle as well. Can’t beat this stuff. It’s the perfect compliment to anything tomato and it smells incredible!
This isn’t the kind of recipe where I can give you exact amounts for anything, you just kinda have to taste as you go. I like to keep the ratio of tomato to onion something like 5 to 1…ish… but it’s really up to your own tastes! Dice up your tomatoes and onion nice and small, then mix those together. Finely dice your garlic cloves and throw that in there too.
Drizzle on a healthy amount of olive oil, then season with salt, pepper, basil and thyme. Just pull all the little leaves off the thyme and discard the stalk. Stir that all up and stick it in the fridge until chilled. Boom. Done.
My favorite way to eat bruschetta is just on top of some sliced Italian bread, maybe with a little hummus on there too. Add some good cheese, olives, and grapes on the side and you have perfection!
But wait, there’s more! There are about one million other ways you can use bruschetta! Throw it in a pasta or on top of an omelette, mix it into a salad or a sandwich, sprinkle it your ice-cream or run it through your hair!…. okay maybe not but you get the idea…