Cooking, Gardening

Heirloom Tomato Bruschetta

Heirloom Tomatoes for my Bruschetta

Heirloom Tomatoes for my Bruschetta

My mom made the mistake of letting me go grocery shopping with her.  I take FOREVER in the grocery store!

Then, to make matters worse, I saw a sign advertising ‘heirloom tomato plants for sale’ on our way home.  It was May, I had the itch to start planting and it had been a cold, cold spring.  In an effort to convince me NOT to stop and look at plants, my mother reclined in the passenger seat of the car, made choking noises and blew her eyes and mouth open really wide, then flashed her eyelids open and shut quickly.  I asked her to stop making a scene, pulled over the car, parked, and walked toward the garage of the woman selling the heirloom tomato beauties.  There were ice cube trays with tomato seedlings, small plastic-fabric ‘greenhouses,’ and styrofoam cups filled with soil and marked in black sharpie with a name or number.

I spent almost a half hour talking with this woman about tomatoes and came away with ~ $17 worth of plants.  Some performed better than others, but my favorites were:

  • Old German
  • Mortgage Lifter
  • Purple Russian
Old German Tomato, Sliced to reveal coloring

Old German Tomato, Sliced to reveal coloring

I also have a new favorite and old standby (neither came from someone’s garage) that I really enjoyed this year:

  • Indigo Rose
  • Sweet 100
A sampling of both heirloom and new tomatoes from my garden

A sampling of both heirloom and new tomatoes from my garden

With the Old German, Mortgage Lifter, Purple Russian and Indigo Rose, I made my best bruschetta yet.  I only used a little bit of each for this bruschetta.

Now, as the last of the tomatoes in my garden are ripening, I will be making my final batch of bruschetta.

Heirloom Tomato Bruschetta

2 lbs Heirloom (or regular plum) tomatoes, seeded, then chopped
1-2 cloves garlic, minced
2 scallions, white parts only, thinly sliced
1.5 tsps fresh oregano + 1 sprig for garnish
1/4 cup olive oil
2-3 T. balsamic vinegar

Sea salt & freshly ground black pepper

Combine all ingredients in a medium bowl, leaving 1 spring oregano for garnish.  Refrigerate for a few hours to overnight.  Toss and season with more balsamic vinegar, sea salt and pepper to taste.  Add oregano sprig. Serve with  freshly toasted baguette slices.

Optional:

1 baguette, thinly sliced
2-3 T. olive oil
1/4 c. Romano cheese (Locatelli Romano is great)

Brush each baguette slice with olive oil.  Sprinkle with Romano cheese.  Broil 2 minutes, or until cheese starts to melt.  Serve on a platter next to bruschetta.

Standard

One thought on “Heirloom Tomato Bruschetta

  1. Pingback: Skillet Corn Griddle Cakes with Bruschetta | More Wine Less "Whine"

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