Saturday, September 8, 2012
Ouiser - Tomatoes. (put's em in Clairie's lap)
Clairee - Don't give these all to me!
Ouiser - Somebody's gotta take em. I hate em. I try not to eat healthy food if I can possibly help it. The sooner my body gives out the better off I'll be... I can't get enough grease into my diet.
Anelle - Then why do you grow them?
Ouiser - Because I'm an old Southern woman and we're supposed to wear funny looking hats and ugly clothes and grow vegetables in the dirt. Don't ask me those questions. I don't know why, I don't make the rules! *burps loudly*
This about sums up my house and tomatoes. Of course, in this scenario my hubby does the digging in the dirt. My last couple of posts have given you ideas for how to use up those final amazing tomatoes of the season, and here is one more. If you are lucky enough to live with a carnivore who will eat them, I'm jealous. If not - more tomatoes for you!
For this basic bruschetta gather the following ingredients:
8-10 basil leaves, chopped
2 cloves of garlic, minced
olive oil, for drizzling
kosher salt and freshly cracked pepper
Once you have the tomatoes, basil and garlic prepped as mentioned above, toss them together in a large bowl. Drizzle the oil over the the mixture and add the salt and pepper to taste. Let set in the refrigerator for at least an hour.
I served mine on a tray with some bread from our CSA and another dipping sauce of oil and fresh herbs from my garden. Even my little omnivore got in on this tomato action. We gobbled up these goodies while we waited on daddy to get home for dinner. Good thing. I don't think I can eat all of these tomatoes myself!
P.S. A quick note of thanks to my friend Katie for sending me some version of this recipe several times!