Bruschetta is Tomato Heaven (plus it's vegan and gf)
When summer tomatoes abound, it's time to enjoy them in this fresh easy and delicious topper. Fresh tomatoes are chopped and mixed with garlic, onions, basil and a little olive oil! Perfectly scrumptious and naturally vegan and gluten-free. Yum!
Ingredients
- 2 pounds fresh tomatoes
- 1-2 cloves garlic
- ½ small sweet onion
- ¼ cup fresh basil ribboned
- 1 tbsp olive oil optional
- salt to taste
Instructions
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Chop and seed your tomatoes and place in a colander over a large bowl.
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Mince garlic and set aside.
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Chop onion finely and set aside.
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Stack basil leaves, roll lengthwise into one thick roll and thinly slice into "ribbons".
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Once tomatoes have drained for about 10 minutes, add them to a large clean bowl.
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Add remaining ingredients and toss to combine.
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Salt to taste.
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Cover and let sit at room tempurature for at least 30 minutes.
To serve over baguette
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Preheat oven to broil setting.
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While bruschetta mixture rests, thinly slice baguette (¼ inch slices) and place on cookie sheet covered with parchment.
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Spray both sides of baguetee slices lightly with cooking spray.
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Toast under broiler until golden, flip over and repeat.
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Remove to a plate and cool.
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Spoon tomato bruschetta over toasted baguette slices and enjoy!
To serve over pasta
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Warm bruschetta mixture in a pan on stovetop over medium heat.
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Pour over your favorite pasta and devour.