It's getting to be that time. I have to harvest the remainder of my herbs soon, and cherry tomatoes are still ripening on the vines.
I found this easy, healthy end-of-the-summer recipe online to help us use up what may be an abundance of tomatoes ripening all at once.
Tomato Bread Salad Serves lots!
4 large ripe tomatoes (or the equivalent of chopped cherry tomatoes)
1 whole grain baguette, (I use yesterday's leftover -stale, perfect for this)
1/2 sweet onion, diced
1 cup fresh basil, chopped
1 cup fresh parsley, chopped
1/2 cup fresh squeezed tomato juice
1/4 cup extra virgin olive oil
3-4 tablespoons golden balsamic or red wine vinegar
1 tsp sea salt
1. Cut the baguette into bite size pieces and place in a large bowl.
2. Slice each tomato in half. Gently squeeze the juice into a bowl or measuring cup. (The operative word here is “gently” - it squirts all over the place.) You don’t have to squeeze them dry, just enough for at least a half cup of juice.
3. Strain the liquid from the seeds and set aside. Discard the seeds.
4. Combine the juice from the tomatoes with the oil, vinegar, and salt.
5. Chop the tomatoes into bite size pieces and add to the bowl with the onion, basil and parsley.
6. Pour the dressing over the salad ingredients and toss well, making sure to coat the bread cubes with the liquid. Let sit a few minutes, tossing from time to time to let the flavors absorb.
peace & tomatoes
