Bruschetta with tomatoes

Recipe from: April 2010
bruschetta

Ingredients 10
Servings
Time 15 minutes
  • Cherry tomatoes, halved
  • Ripe salad tomatoes, cut into chunks
  • Balsamic vinegar
  • Sugar
  • Salt
  • Black pepper
  • Fresh basil, chopped
  • Ciabatta/baguette, sliced
  • Butter
  • Oil
 

Method

10 minutes
 
The amounts aren't specific. You need to keep tasting the tomatoes until you have the perfect balance between salty, sweet and a little tart-ness from the vinegar.
I also used 3 different tomatoes for added interest and it worked really well.

In a bowl, combine all the tomatoes, vinegar and spices and make sure that the balance between sweet and salty is good.
In a hot pan, melt the butter and add a dash of oil. Fry the bread until golden and crisp, (about 2 mins per side) and serve warm with the tomatoes piled on top.

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