We’ve got tomatoes!
We started a couple of container tomato plants this spring and the tomatoes are starting to turn red. Both kids think it is the greatest think ever. My son is not crazy about eating tomatoes, but he will eat these. He keeps asking, are these homegrown? Are these homegrown?
2-3 cloves of garlic, minced or pressed
3-4 roma tomatoes, diced
3 pinches of salt
4 leaves of basil, chopped
Over medium heat, add olive oil to the pan. Add the garlic and sautee for 1 min. Add tomatoes and salt. Cook until tomatoes are soft, but not to the point that its a sauce. Add basil towards the end of cooking the tomatoes. Remove from heat and serve with toasted bread.
You can add more oil to loosen the mixture as desired.
A great way to serve this is to slice a fresh loaf of french bread, top with the bruschetta and sprinkle shredded mozzarella. Broil until cheese is melted.
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.