PAT'S BRUSCHETTA WITH TOMATOES AND BASIL

This is easy and no cooking!
Your friends will think you are a gourmet. Well, you are, aren't you?

What is it?
In Italian, bruschetta meaning the bread that is toasted.  As usual we change things and Americans call the topping  "bruschetta".  This is one of those toppings.

INGREDIENTS

7 to 8 Roma tomatoes (Ripe but firm)

3 cloves garlic, minced

14 to 16 medium to large fresh basil leaves, chopped.

( 2 leaves for each tomato seems a perfect ratio.)

Salt and freshly ground black pepper to taste

1 Tbsp extra virgin olive oil

1/2 teaspoon balsamic vinegar

                  

            Secret ingredient: 
 Pinch of Rosemary, powdered.

Add this in the olive oil mixture.

I find the fresh chopped rosemary is too much. 

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Directions:

Tomatoes should be salted after chopping and

Let them rest in a strainer for 15 minutes. 

This way some of the water drains off.

Place tomatoes, chopped garlic and chopped basil in a bowl.

Mix olive oil, balsamic vinegar and a dash of fresh groung pepper, a little more salt.  Don’t forget the rosemary powder if you have it.

Toss the tomato mixture with the olive oil mixture.

Cover with wrap.   ALWAYS STORE REFRIGERATED.

This mixture is wonderful even 4 days later.

Use on top of toasted bread slices from a baquette. Baste your bread slices with olive oil and fresh rosemary if you like. Toast  till dry. If I don’t do this, then that pinch of rosemary does the trick in the tomatoes.

Makes 3 cups.