Tomatoes on the Brain
Posted on | July 18, 2011 | 7 Comments
Yesterday, my mom, sister and I all went to The Attack of The Killer Tomato Festival. The tomato was king! Tons of Atlanta area chefs and mixologists were there making delicious tomato themed bites of food and cocktails. This lady was in heaven. There was an amazing bloody mary soup, some delicious pimiento cheese sandwiches and plenty of other taste sensations that celebrated what is arguably summer’s most prized piece of produce: the tomato. You would think maybe I’d be sick of tomatoes after yesterday’s downright gluttonous eating fest. But, no. Now I’ve gotten it in my head that I need to make the perfect bruschetta and soon. Have you ever made it? Any secrets or favorite recipes?
This one from Mon Petit Plat looks like it would do the trick.
Comments
7 Responses to “Tomatoes on the Brain”
Leave a Reply
July 18th, 2011 @ 2:16 pm
oh my gawd. tomatos are the one food I would be devastated to have to live without. Why isn’t there such a fesival closer to me? SO. INSANELY. JEALOUS.
July 18th, 2011 @ 4:16 pm
I’ve got tons of tomatoes coming in the garden. Can’t wait to nosh on them. I just made an herbal vodka digestif that works perfectly in a Bloody Mary. I’ll be posting the recipe soon so stay tuned!
July 18th, 2011 @ 8:32 pm
Yum yum you have inspired me. I’m making bruschetta for lunch today! I have an easy recipe: chop up tomatoes (not too small) and put them in a ceramic or earthenware container (that has a lid and is ovenproof). Add a crushed & chopped clove of garlic, a good dollop of olive oil, a smaller dollop of balsamic vinegar (or lemon juice if you like it tart), salt & black pepper to taste. Roughly tear up a big handful of fresh basil & toss that in too. Mix it all up, put the lid on the pot, and sit it in a medium oven until the tomatoes start to sizzle and the garlic is cooked. Meanwhile, halve & lightly grill both sides of a baguette or batard. When the bread is toasted, spread it with organic butter, and top with the tomatoes. Done in 10 mins!
July 18th, 2011 @ 9:30 pm
LOVE, LOVE, LOVE bruschetta! I always make mine with fresh tomatoes (NEVER CANNED), fresh basil, fresh garlic and a lot of it (but may cheat with some minced garlic in a jar), olive oil, balsalmic (not too overpowering though), little pepper, and kosher salt. So delish!
July 18th, 2011 @ 9:46 pm
With bruscetta, I always go for heirloom tomatoes, really ripe ones, and fresh basil too. A bit of garlic, good olive oil…Oh, dear, I’m so hungry now. Can we get together for lunch soon? I’m officially in the area!
July 19th, 2011 @ 9:42 am
That picture is mouth-watering! I’m looking forward to making blt soup and my favorite double tomato bruschetta once tomatoes come in up here!
July 23rd, 2011 @ 8:09 pm
i made this pasta using macerated tomatoes from ina garten. and the macerating of the tomatoes really did wonders. i think it would make a top notch bruschetta topping.
http://www.foodnetwork.com/recipes/ina-garten/summer-garden-pasta-recipe/index.html