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.

Add:

  • 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…

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Posted on August 11, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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