Tomato Season is Upon Us, Serve Bruschetta!
History: Bruschetta, has it’s origins from Central Italy and has a vast array of variations that can satisfy just about anyone’s tantalizing tastes buds, thanks to the creativeness of many Italian cooks. These chopped and diced tomatoes with olive oil, garlic, fresh basil and a little seasoning makes this recipe one which can be served anyday all day no problem!
Why it’s awesome: I love tomatoes, I slice them up pour a little salt, pepper and olive oil and eat them up with a piece of bread as a snack or a light lunch in the summer time. This past weekend when I was in the tomato fields for the first time I finally bit into a fresh tomato like you would normally into an apple or pear, I really went to town on that juicy ripe fresh off the vine tomato. There’s a smell that comes from a tomato fresh off the vine tomato that cannot be compared to anything else. It’s heaven!
What I’m trying to say is that there’s no better way to eat a tomato than when it’s fresh and juicy, how it’s prepared though is up to you. Bruschetta for instance is one of those delicious, simply and fresh ways to eat a ripe tomato and I’m going to show you how to do it.
Ingredients & Portions:
Servings: I never calculate this but usually about 1.5 to 2 tomatoes per person is a good serving size.
Cook time & Directions: No cook time! Maybe a little chilling time is nice but not necessary.
Here’s what you need:
- 2-3 average sized “fist sized” tomatoes
- 3-4 cloves of garlic
- 3-4 Fresh Basil leaves
- Olive oil, (people rant and rave about virgin or extra virgin olive oil but the truth is the darker the olive oil usually has the most flavor) Doesn’t matter whether it’s virgin or not.
- Toasted bread, not “toast bread”, you need to head down to your local bakery and buy some rustic italian or french bread and toast it in the oven, grill or toaster if it can accommodate the large sliced
- Sea Salt to taste
All you need to do now is dice your tomatoes, chop your garlic and throw in your olive oil. You can either keep your basil leaves whole or chop them, it’s really a matter of taste at this point.
The consistency of your bruschetta is also up to you, I like mine watery because I usually use dried bread instead of toasted bread so, toasted bread usually warrants a less watery bruschetta. Season with a little sea salt and you’re good to go. I often eat this as a lunch or dinner on a hot summer day, and many times it’s a nice entree before a meal.
Tomatoes are high in Vitamin A, B, C, K, Calcium, Iron, Phosporus, Potassium, Protein, and very low in calories.Large consumption of tomatoes can help improve skin texture and color, the tomato is also a good blood purifier. It has been known to help protect the liver from cirrhosis as well as for dissolving gallstones. The Tomato is also a natural antiseptic therefore it can help protect against infection, nicotinic acid in tomatoes can help to reduce blood cholesterol, thus helps prevent heart diseases. Vitamin K which is found in tomatoes helps prevent hemorrhages. Even the actual COLOUR of the Tomato is good for you, also known as Lycopene, the pigment is a powerful antioxidant that can fight cancer.