Monday, January 16, 2012

Marinated Tomato Bruschetta

I know tomatoes aren't in season.  I understand the carbon footprint caused by trucking tomatoes from Mexico to Arkansas and why you should buy locally and in season foods.  But sometimes in January, you just want/need to eat tomatoes.  Can I get an amen? And since tomatoes aren't that great in January, marinating them is the best way to eat them raw.

Marinated Tomato Bruschetta  

1/4 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons sugar
1/2 teaspoon salt
freshly ground black pepper
2 whole green onions, sliced
5-6 whole basil leaves cut into a chiffonade (roll 'em up longways and then cut into strips)
2 cloves garlic, finely minced
1 pound sweet cherry tomatoes, cut up
1 whole baguette sliced

Mix the oil, vinegar, herbs, and spices, and add tomatoes.  Allow to marinate 2-3 hours or longer. 

Slice baguette, drizzle with olive oil.  Broil for 2-3 minutes, until they start to brown. Turn them and broil for 2-3 more minutes.  Top each piece of bread with the tomatoes, using a spoon to allow for some extra juice to drop onto the bread.