July 18, 2016

Tomato and Basil Topping for Bruschetta

On the Menu Today~
Tomato and Basil Topping for Bruschetta

Tomato and Basil Topping for Bruschetta
is one of the best ways to showcase summers
bounty of fresh, garden ripened tomatoes.

This topping is best made with plum tomatoes,
which have more meat, less watery juice and fewer seeds.
Tomato and basil topping requires juicy, sun-kissed,
garden fresh tomatoes in order for this recipe to shine.
Now is the time to make this delicious topping....
when tomatoes are abundant.

Tomato and basil topping is best made
several hours in advance and
allowed to sit at room temperature.
This gives the flavors enough time to "marry."

This topping is best made with
summer-fresh, vine-ripened tomatoes and
fresh basil...the perfect tribute to summer~

Tomato and Basil Topping for Bruschetta

  • 4 medium, vine-ripened tomatoes, coarsely chopped
  • 2 medium shallots, minced
  • 3 medium garlic cloves, minced
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1 tablespoon red wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • salt and pepper to taste
Cooking Directions
  1. Combine all ingredients in a large bowl.
  2. Cover and let sit on the counter for 2 hours for flavors to develop.
  3. Can be covered and refrigerated for up to two days.

Tomato, Basil, Oil, Garlic, Onion


  1. I agree that for recipes like this to really be at their best, the tomatoes must be vine ripened. This is a great combination fo flavors.

    1. Hi Patti~
      We should be getting (more) garden fresh tomatoes
      by the end of next week, and I can't wait~
      The hot, humid weather we are having is helping~


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