Receta Plant Killer
Have I mentioned that I heart tomatoes? Well, I do. A lot. I'm one of those that will gasp at the picked through salad or peeled off slices, and gladly take them off your hands since you wont eat them. I'm not the only one, though! America loves the tomato, too. In facts, each year more than 25 million of us to grow tomatoes in gardens, on our patioes, and the brave ones take a shot at the window boxes. I don't know why I said 'us'. I can grow a tomato if my life depended on it. I always have the best of intentions- buying a plant every summer, and watching it wilt away after only developing 3 or 4 measley fruits. It is totally beyond my control, and with the chuckles of my fireman in the background, it makes those brown tipped leaves even more annoying. That is why I rely on my local farmers market or grocery store to supply me with big red. I must say that there are few greater pleasures than a ripe, red tomato. More than any other fruit or vegetable, the tomato can pretty much change the face of any dish and make it--well, better. So, if you are like me, and fail miserably with those darndest plants-go to the grocery or market with a few tomato-picking tips in mind. Take a big whiff of the selected tomatoes. Go ahead, smell them—a good tomato should smell like, you guessed it, a tomato. This is especially true at the end where the stem is, or used to be. Now, after all that smelling and careful selection you still come home to find a slight lack of flavor in your bunch, try tossing it with a pinch of salt, or drizzle a few drops of tangy balsamic vinegar over it to bring out both the sweetness and acidity creating that awesome flavor you had salavated over during the selection process. For an even bolder flavor, try grilling, roasting, or stewing, concentrating its flavor. And we all know the one thing I'm leaving out..tomato's soul mate..basil. These kids have been going strong for 50+ years (..ok, so I don't know really..)
They are so good together.. how cute. They kinda make me sick ;)
Sweet Balsamic Bruschetta
INGREDIENTS:
1 baguette, sliced on the diagonal (about 24 toasts)
- garlic powder to taste
- 1 pint grape or cherry tomatoes
- 2 teaspoons extra virgin olive oil (EVOO), plus extra for drizzling
- 1 1/2 tablespoon minced garlic
- 2 teaspoons honey
- 1 tablespoon balsamic vinegar
- 1/4 tsp kosher salt
- 1/4 cup fresh basil, thinly sliced/chopped
DIRECTIONS:
Preheat oven to 425º. Arrange baguette slices on a baking sheet; drizzle with EVOO and sprinkle with garlic powder. Bake at 425º for 6 minutes or until golden and toasted. Next, toss together tomatoes, 1 1/2 tsp balsamic vinegar, 1 1/2 tsp EVOO, honey and garlic on a lightly greased rimmed baking sheet. Roast at 450° for 20 minutes or until tomato skins burst and begin to wrinkle (do not stir). Transfer roasted tomatoes to a bowl, scraping accumulated juices into bowl. Stir salt into tomato mixture, and allow to cool slightly. Add chopped basil, remaining 1/2 tsp EVOO and 1 1/2 tsp balsamic vinegar. Top toasts evenly with tomato mixture and serve warm (or cold!)
Nutrition Information
Makes About 12 Servings
Serving Size: 2 toasts
Calories: 75
Fat: 1.5g
Carbohydrates: 15g
Fiber: 2g
Protein: 3g
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