Oh, how I love our local farmer’s market, and in season right now are all colors of small tomatoes.
Bruschetta is one of my favorite ways to use marinated tomatoes. Marinated tomato recipe below.
1 cup canola oil
1/4 cup Balsamic vinegar
4 T. sugar
Freshly ground black pepper and salt, to taste
1/4 c. chopped parsley
18 whole basil leaves, cut fine
2 cloves garlic, minced
2 pounds tomatoes, cut into bite-sized pieces
Combine all ingredients except tomatoes in a large bowl. Whisk to combine, then add tomatoes. Use any kind of tomatoes; a multi-colored mix is especially nice. Allow to marinate for at least 4 hours.
Use tomatoes to make bruschetta, slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes and shaved parmesan. Yummo!