Thursday, January 18, 2007

Tomato Bruschetta

Chef: Scott Simons -- Whole Foods Market

1 pound plum tomatoes, chopped
2 cloves garlic, minced (1 teaspoon)
1 small red onion, minced
1/8 cup minced parsley
3 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 cup extra-virgin olive oil
4 teaspoons balsamic vinegar
1 tablespoon red wine vinegar
Half baguette (French bread), sliced 1/4 inch thick

Preheat the oven to 400F.

Combine the tomatoes, garlic, onion, parsley, basil, salt, pepper, olive oil and vinegars in a large mixing bowl to make the bruschetta. Place the baguette slices on a baking pan in a single layer. Bake the slices until just golden, remove them from the oven, flip them, and return to the oven until golden. Serve the warm baguette slice topped with the bruschetta.

Combine the vegetables with the olive oil, tomato puree, tomato juice, and salt and pepper in a large container. Blend in the balsamic vinegar. Refrigerate for at least 4 hours, but preferably overnight.

Good Morning America: Aug 2003

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