Bruschetta

Adapted from: simplyrecipes.com. This is a great recipe to use when it comes to canning any extra tomatoes you have growing in your garden.

7 plum tomatoes
2 cloves of garlic, minced
1 tablespoon of extra virgin olive oil
2 teaspoons balsamic vinegar
6-8 fresh basil leaves, chopped
salt and pepper to taste
1 baguette french loaf
additional olive oil

Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the stove. Drain. Using a sharp knife (or your fingers), remove the skins of the tomatoes. Once the skins are removed cut the tomatoes into halves or quarters and remove the seeds and juice from the centers. Chop the tomatoes finely and place in a bowl with the garlic, olive oil, balsamic vinegar, basil leaves, salt and pepper. Place aside. Place your oven rack 2-3 inches from the top of the oven. Turn the oven onto broil at 450 degrees. Cut the baguette into 1/2 inch slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cookie sheet oil side down. Broil the bread until lightly brown. Then flip over the pieces and slightly brown the other side of each slice. Place the toasted baguette slices onto a serving platter olive oil side up. Top each piece with the tomato blend. Enjoy!