A delicious way to use up summer tomatoes, or to integrate more fresh tomatoes into your diet, is with bruschetta.
Tomatoes are loaded with Vit C, Vit A, are a good source of fibre and are a major dietary source of the antioxidant lycopene - important for heart & immune health.
Ingredients:
3 tomatoes, or 1 pint baby tomatoes, chopped
2-4 cloves garlic, chopped
Half a red onion, chopped
3-4 TBSP C olive oil
2 TBSP balsamic vinegar
½ C fresh basil, chopped
1 tsp sea salt
Fresh ground pepper
A good, dense, bread
Combine all the ingredients and set aside to marinade for a few mins. Set the oven to 400.
Opt for dense, whole grain, rye or sourdough bread if possible.
Cut the bread into 4-5 thin slices and brush with olive oil. Toast in the oven until crisp (5-8 mins).
Drain excess liquid from the tomato mixture.
Spoon the herby, garlicky tomatoes onto the toasted bread. You can stop here and enjoy. Or top with knobs of goat’s cheese (or any cheese) and broil on high for a few minutes until flecks of gold appear. Top with more fresh basil.
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