Tomato Bruschetta

The other day, when I was writing my post about Blueberry Pie, I decided it was time for lunch. I looked around in the kitchen and couldn’t find a thing I wanted to eat. It was just one of those days. I didn’t want to take time to make something involved, just something simple. So I looked in my pantry to see if there was anything I could make quickly. Well, lo and behold, there were those pesky cans of diced tomatoes that you may remember from My Mom’s Goulash post. Perfect. A quick Tomato Bruschetta and I would be back at my computer in no time.

Now, I realize that classical Italian bruschetta has olive oil drizzled over it, but this is me, in my kitchen, making it the way I like it. With butter. Lots of butter, with the garlicky tomatoes piled on top. You can’t see the butter in the photo, but trust me, it’s there. Butter and garlic. Yum. And you can tell this is my lunch because it is sitting on a paper plate and looking very photogenic. Simple. Easy. Fast. Good.

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Tomato Bruschetta

1 14.5 oz. can diced tomatoes (I used S&W Italian )
1 tablespoon extra virgin olive oil
1 large garlic clove, pressed
2 tablespoons minced Italian parsley or basil
½ teaspoon kosher salt

4 slices sourdough baguette, cut diagonally 5″ long x 1/2-inch thick
3 tablespoons salted butter, or more
1 garlic clove, peeled
Kosher salt

1. Drain the tomatoes thoroughly through a sieve, reserving tomato juice to drink or for another use.

2. Chop diced tomatoes into smaller pieces, removing cores or other unwanted bits.

3. In a medium bowl, combine chopped tomatoes, olive oil, pressed garlic, parsley and salt. Mix thoroughly.

4. Toast the 4 slices of sourdough, rub top side with garlic clove and slather with butter. Rub bottom side of toast with garlic clove.

5. Scoop tomato mixture onto toasts, mounding it to use entire mixture. Dust with additional kosher salt. Eat.