Tomatofest: Bruschetta and Salsa Cruda
Welcome to the next installment of “what to do with all these tomatoes”!
Once I got going on the gazpacho, I remembered another of my favorite raw tomato recipes–like the chilled soup, this is very easy and very yummy, and it isn’t worth making unless you’re dealing with delicious fresh in-season tomatoes.
This is essentially the same recipe, whether you spread it on lightly garlicked toasts or toss it with pasta.
Tomato Bruschetta topping (Salsa Cruda)
Per serving, coarsely chop 1 large or 2-3 medium tomatoes. Place in a bowl.
- 1/2 finely chopped onion
- 1-2 cloves minced garlic
- a dozen basil leaves, chopped
- 1-2 tbs. extra virgin olive oil
- salt and pepper to taste
Mix well and let chill so flavors can blend.
To serve: spoon over slices of lightly toasted baguette (if you lightly drizzle oil and a little garlic onto them before you toast them, so much the better) as a classy but messy appetizer.
Alternatively: toss with hot pasta as soon as it’s drained; the heat from the pasta should heat up the sauce but not cook it.
I gotta say, now that I’m in the spirit of things, I’m pretty excited about this abundance of tomatoes…