This has lots of intense flavor and it disappears quickly.
Chop up the sun-dried tomatoes. Here, I added pesto because I didn’t have any basil.
Chop everything else, combine all the ingredients, and mix together.
Collect your mess in the sink. Come back later to see if the mess has disappeared.
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Double Tomato Bruschetta
Sun-dried and fresh tomatoes, and full of flavor.
Prep Time 15 minutes
Total Time 15 minutes
Ingredients
- 6 roma tomatoes
- 1/2 cup sun-dried tomatoes packed in oil
- 1/4 cup Parmesan or Asiago cheese fresh, shredded
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil stems removed, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
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Chop the sun-dried tomatoes or pulse in a food processor.
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Remove the seeds from the roma tomatoes. This is optional, but I usually do so.
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Chop tomatoes or pulse in a food processor.
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Let tomatoes drain in a sieve for a few minutes to drain some of the liquid.
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Combine everything.
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Allow the mixture to sit for at least 10 minutes (several hours or overnight in the refrigerator is better).
Recipe Notes
Serve with sliced baguettes, Italian toast, crackers, your fingers, a shovel.
