Name: Garden Tomato Bruschetta
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Ingredients: 6 cups tomatoes (roma, finely chopped to equal about 2); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3-4 cloves garlic (finely chopped); 1 cup shallot (finely chopped equals about 1/4); 1/8 cup extra virgin olive oil; 1 Tablespoon Balsamic Vinegar

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Tomato Bruschetta flavors are fresh and memorable. It is not only great on little crostini toasts but it is also great as a dip. Naturally gluten-free too!

Tomato Bruschetta is a gorgeous red color in a small white rimmed green bowl. Sitting on a chocolate colored beaded mat with golden crostini toasts to the side.

One of my nieces thinks that Homemade Tomato Bruschetta belongs to her. I don't know why. She is well mannered and always thinks of others.

But when a bowl of this bruschetta gets set on the table along with little crostini toasts she sits up as tall as she can lean forward and even pulls the bowl a little closer to herself.

She cracks me up and I just want her to get all she can.

If you have fresh tomatoes out of your garden, a great sale at the store, or a wonderful nearby farmer's market then, please, load up on tomatoes and make this delicious tomato bruschetta.

It is fresh, loaded with flavor, and only takes a few minutes.

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💭 Shallots vs. onions
📖 Versatile tomato bruschetta
🥘 Ingredients
🔪 Instructions
📋 Recipe
📋 Recipe

One of the beauties of the bruschetta is that you chop the tomatoes very fine. You could go with bigger chunks too.

It would taste just as good, but the little pieces give it a unique and updated look. Also, they spread very nicely on the little toasts.

💭 Shallots vs. onions

Shallots and onions (garlic too) are all members of the allium family. They all grow underground, shoot up straight 'stems', and blossom on the very tip of the stem. The beautiful bulbs are under the soil.
They are larger than garlic and smaller than onions although some of them grow pretty big. Shallots have a coppery colored skin that, when skinned. has a pinkish hue at each inside layer.
As for taste, shallots are sweeter and more potent than onions. They also have a little bit of a hint of garlic taste too. In this recipe, it really adds to the flavor of the combination of the raw veggies.

📖 Versatile tomato bruschetta

Do you know what else is a great way to use this bruschetta? As a dip! The little bit of balsamic really adds a nice flavor and it goes great with any chips you like.

I especially like tortilla chips and pita chips. Scoop it up with celery for a very healthy snack. Your company will love it too.

I haven't tried the dip with my niece yet but she loves vegetables so chips or celery will make her very happy.

Her dad was scooping it up just last night with corn tortilla chips so I am thinking it's a go for the whole family. I think I will double the quantity next time. We all want more!

🥘 Ingredients

Roma tomatoes - have a rich flavor and not too much water.
Salt & black pepper - a little bit goes a long way for these seasoning.
Garlic - has a pungent flavor but when used sparingly it is delicious.
Shallots - also have a strong flavor but are even a little hot in flavor.
Extra virgin olive oil - adds flavor
Balsamic Vinegar - is the new darling in the vinegar world. It has a sweet tangy flavor.

🔪 Instructions

So easy - Put all the ingredients in a bowl and mix well.
Can you believe it? It's so easy.
Put in the fridge overnight. This is great for letting the flavors meld but is not necessary at all.

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If you take a photo of your fresh Mediterranean bruschetta I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

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