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     Last year, a friend of mine planted too many tomatoes and ended up canning over 30 quarts.  Her small family didn’t use them all up over the winter, so, to make room for this year’s crop, she’s giving jars away to a few lucky friends.  Being one of those fortunate souls, I’m going to make up a batch of fresh bruschetta (bro͞oˈskedə).  This classically simple dish is one of the best ways to embrace the sweet acidity of the fruit, letting it be the star.  With warm garlic and earthy basil, it’s a perfect appetizer or light lunch, served cold with a crusty baguette, or in this case, slices of toasted, cheesy French bread.

     Here’s what you’ll need:

  • 1 (14.5) oz. can (or 1 pint canning jar) diced, or whole-peeled tomatoes. If using whole, cut into chunks or break into smaller pieces with your hands.
  • 2-3 cloves of garlic, minced
  • 2 T. fresh basil, minced
  • 1 T. Extra-virgin olive oil
  • 1 T. red wine vinegar
  • 1 t. sugar
  • ½ t. salt

     Combine all ingredients in a bowl (preferably one with a lid) and stir to combine. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.  Serve with your favorite Italian, French, or sourdough bread.  

 

 

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