Tomato Bruschetta...or shall we say:
Tomatoes and Basil Wallowing in Garlicky Olive Oil, punctuated by Sweet and Tangy Balsamic Vinegar?
Yeah, whichever floats your boat.
(If you feel like getting technical, a true "bruschetta" is basically an open-faced sandwich, of toasted bread and toppings. I am just interested in the "tomato" portion, so the second title may need to win on accuracy here. OR just call it Tomato Bruschetta Without The Bread. Goodness, naming "free" recipes can be confusing!)
Either way, it still tastes good and any tomato-loving Pickle will be delighted!
1. Start with a generous basis of tomatoes. I used grape romas in the picture above, but regular roma tomatoes would be fine and most likely be much less tedious. A good meaty tomato is best. Chop them up fine. And yes, I leave the skin on. And yes, it is worthwhile to take the seeds and all the extra juice out. Or you could leave it in for bruschetta soup.... (Hmmmm, not a bad idea, just not what I'm going for here.)
2. Gather a generous handful of fresh basil and chiffonade it or simply chop it up in bits and toss it into the tomatoes. And breathe deeply the lovely aroma. No skimping here. Linger on this step as long as you fancy.
3. Just enough fresh garlic added to hint that it is there. I found that about a medium sized clove per pound of tomatoes does it. (Some might prefer to saute the garlic in the olive oil that is about to be mentioned to soften the bite of the garlic flavor. I personally like the bold bite of fresh garlic!)
4. Drizzle with a bit of olive oil to bring it together.
5. Splash a taste of balsamic vinegar in to give it some sing. Or zing. This is so mouth-wateringly good, that just might be an Italian Aria playing in the background...
6. Let the flavors mingle in the fridge for a few hours before serving. Then serve it alongside a juicy grilled chicken breast, or as a salsa with chips. Oh, did we just re-name it Tomato Salsa?! Enjoy your fresh Tomato Whatever-It-Is!
If you prefer specific measurements, this recipe at Simply Recipes, has spot-on proportions!