Friday, July 31, 2009
2-3 medium tomatoes (Roma's are best)
1/4 tsp sugar
3 tsp Italian seasoning
1 tbsp balsamic vinegar
1/2 tbsp olive oil
2 tsp minced garlic
1/4 tsp salt
1/4 tsp garlic powder
1/2 tsp lime juice
1. Finely chop tomatoes and onions. The key is to get them very fine.
2. Mix together tomatoes, onions, Italian seasoning and sugar. Set aside.
3. In a small bowl, stir together vinegar, olive oil, garlic, salt, garlic powder and lime juice.
4. Pour dressing over tomatoes and mix well.
5. Cover and refrigerate for at least 1-2 hours before serving.
6. Cut a loaf of bread (try Parmesan focaccia) lengthwise. Lightly butter and sprinkle with garlic powder. Spread bruschetta topping over entire loaf. Put loaf under the broiler for 5 minutes, until the edges are brown. You can also serve the bruschetta topping cold over a nice crusty bread.
Remember, for this recipe, the ingredients can be adjusted according to your taste. Sometimes I add a little more lime juice or garlic, depending on the day.
This recipe makes enough to cover both sides of a loaf.
This recipe is being linked up at the Grocery Cart Challenge recipe swap and Friday Feasts.