We are currently closed while we propagate and grow plants for fall.
We’ll reopen on October 1 for the next planting season
Bruschetta
About this Recipe
This recipe was given to me years ago by my friend Karen. It's one of the few recipes I've never really felt the need to change because it was so good to begin with.
Ingredients
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6 Roma tomatoes
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1 tablespoon sugar
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4 cloves garlic
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1 cup olive oil
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1 bunch fresh1 bunch fresh basil or 2 handfuls dried basil leaves (measure before crushing) Drying Herbs
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salt and pepper to taste
Instructions
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Quarter the tomatoes and place them in a food processor or blender with the remaining ingredients.
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Pulse until desired consistency is reached
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Taste and adjust the seasonings.
Notes
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You want a pretty meaty tomato like a Roma or paste tomato
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Karen serves it on toasted bread, but we usually eat it with corn tortilla chips. Around here, we jokingly call it Italian salsa.
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Since tortilla chips are already salty, I usually go a little lighter on the salt.
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One of my favorite breakfasts is an omelet with asparagus, mushrooms, and spinach, topped with a hefty dollop of this, with avocado on the side.