When most people (like me) think of bruschetta, they think of a piece of toasted bread rubbed with garlic and oil and topped with a tomato mixture. Several years ago I learned that the word bruschetta actually refers more to the toasted bread than it does to the tomato topping. However, I didn’t think a recipe titled “Tomato topping” would sound as appealing.
- 4 whole tomatoes (any variety works but I prefer roma or tomatoes on the vine)
- 2 cloves garlic, minced
- 1 – 2 T Fresh basil, chopped
- salt & pepper, to taste
- 1 T evoo
- Mix all ingredients in a bowl
Serve over seasoned chicken cutlets (or garlic toast if not paleo/whole 30)