Monday, June 2, 2008


Summer's bounty is almost here. I was able to pick up several pounds of gorgeous tomatoes at a farmer's market yesterday and couldn't wait to use them. Since we'd had a late lunch, I just needed something light last night and decided to marinate some tomatoes and make bruschetta. The marinade is a delicious salad dressing, so you may want to double the recipe. The only bread I had was some Weight Watcher pitas which I cut into triangles and toasted. I'd recommend a baguette or semolina bread or any favorite loaf really, Slice thinly, toast in the oven briefly, and spread this elixir over the slices. Mmmmm! it's summer!

Marinated Tomatoes
2-3 lbs tomatoes (I used Beefsteak, but you can use cherry tomatoes or grape tomatoes for a salad)
1/4 cup Balsamic vinegar
1/3 cup extra virgin olive oil
1 clove garlic, minced
2 Tbs onion, minced
1 tsp sea salt
sprinkle pepper
1 tsp dried basil (or chopped fresh)
1 tsp dried parsely (or chopped fresh)
Optional: grated Asiago cheese

Slice tomatoes 1/2 inch thick and place in single layer. Combine all other ingredients and pour over tomatoes. Let marinate at room temperature for at least 30 minutes.

For bruschetta: instead of slicing tomatoes, chop them roughly, then pour marinade over them. Top each slice with grated Asiago cheese.

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