One of our favorite uses for all of those garden-fresh tomatoes is to marinate them for use in this incredibly easy Bruschetta Recipe.
We volunteer at a local “community garden” that helps provide fresh produce to one of the local food banks in our county. One of the added benefits of our service is that we get to take home a portion of the harvest as well. To be honest, neither of these reasons were my true driving intention when I joined the garden. I am passionate about serving my community and feeding those in need. Yes, I love that we get some “free” (paid for in sweat equity) produce. Honestly, though, I do not have a “green thumb,” and I really, really, really want one!
Garden Fresh
In my mind, joining a community garden was one of the easiest and best ways in which I could learn about gardening. And hopefully not screw up the whole thing in the process! My chances of actually having enough contact with encouraged forced Husband to go in my place at least half of the weeks. He’s a natural. In fact, I’m pretty sure that his largest digit is identical to the Wicked Witch of the West‘s.
Last week, said-Husband came home from the garden with 20 POUNDS of tomatoes. Yes, 20 lbs. That might not seem like a lot to those of you who grow your own in your backyard, but it was a good 4x the amount I was expecting him to bring home. So, naturally, I panicked for a moment. “How are we ever going to use all of those?!” (I may have raised my voice a touch … just a touch). Hours of Pinterest searching, friend scrutinizing, and google-ing later, I’m happy to say that we’ve consumed at least half of the large tomatoes, have marinated the majority of the small ones, and I have plans for the rest!
Bruschetta Recipe
One of my favorite foods on this planet is Bruschetta, and I have the easiest recipe for you! If you’ve never had it, you are in for an amazing treat! It’s pretty much garlic, tomatoes, basil, & olive oil on top of toasted Italian bread. There are loads of ways that people will spruce it up the basic bruschetta recipe. For example, with cheese (parmesan or mozzarella), additional herbs, balsamic vinegar, etc. Any way you serve it, it is yuh-
All of that to say, I made Marinated Tomatoes this week!! The assorted small tomatoes (grape, cherry, etc) that Chris got from the garden were perfect for this. Plus, a really awesome friend brought me a basil plant yesterday, which I quickly put to good use in this recipe.
Faux-Canning
I whipped up the marinade, added the tomatoes, and put it all into a few sterilized jars. If this part stresses you out, do not worry!!! This was my
Marinated Tomatoes | Bruschetta Recipe
Ingredients
- 5 c. assorted Grape/Cherry Tomatoes, halved
- 1 tsp Salt
- 1 lg Shallot sliced
- 3 Garlic Cloves, sliced
- 1 c. Olive Oil
- 8 sprigs fresh Thyme
- ⅓ c. White Wine Vinegar
- ½ oz fresh Basil leaves, roughly chopped
- ½ tsp Black Pepper
- Pinch of dried Red Pepper Flakes
- 10 slices Italian Bread
Instructions
- Combine first 2 ingredients in a large bowl. Let stand 30 minutes.
- Place oil in medium pan over medium heat & sauté shallot & garlic for 6 minutes. Remove from heat & add thyme sprigs. Allow to cool completely.
- Combine vinegar & next 3 ingredients. Pour over tomatoes. Once cooled, add oil mixture. Cover & refrigerate at least 1 hour, or up to 2 weeks in a glass container in the fridge.
- Serve alone as a summer salad or top toasted Italian Bread slices to make Bruschetta.
Notes
Nutrition
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I tried this recipe last night and it was fantastic. I only made one change and it was quite by accident. I thought the recipe called for 5 oz. of fresh basil instead of .5 oz! I added 5 oz, and it was amazing! Thanks for the recipe. It’s a keeper!
Glad the accident ended up being a happy one! I love basil, so 5oz sounds good to me. 😊
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