tomatoes (about 500g), coarsely chopped and drained
of fresh basil, finely chopped Basil ba-zil Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
balsamic vinegar Balsamic vinegar bal-sam-ick vin-ee-gah True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
extra virgin olive oil
crusty breadIn a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.
For the Pesto & Tomato. Running with my Italian theme (the main was beef ragu with homemade pasta) I decided to make a little selection of bruschetta as it's something easy that people can pick at and help themselves to as much or as little as they want and not too heavy so that everyone's still hungry in anticipation for the main meal
A bowl of this creamy tomato soup will keep you warm and definitely satisfy your taste buds. I’ve already put up a post about gazpacho – a cold tomato soup typical for Spain () so now it’s the right time to make a post about warm tomato soup because… Well, because it’s still winter and because we love soups
of tinned tomatoes. 2 cans of tinned tomatoes. or in my case 1 can of tinned tomatoes and a bottle of passata. 2 next add the tomatoes cover and simmer for 20 minutes. 2 next add the tomatoes cover and simmer for 20 minutes You could blend and make smooth if you so wish or leave it rustic which is cookery speak for leave it just as it is