Recipe for Tomato Topping For Bruschetta


2 large tomatoes, chopped
1 or
4 plum tomatoes
1 small onion, finely chopped
1 centiliter garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
6 basil leaves, chopped
1 salt, pepper and oregano to taste


Mix all ingredients in a medium bowl. Allow to sit for 1-2 hours to allow flavors to blend. The oil/vinegar amounts are just guesses. I just add about equal amounts until it gets to the right consistency. Cut Italian or French bagnette into thin slices (about 1/2") and toast to desired browness. Top with tomato mixture and eat while sipping red wine.

IMPORTANT: Use Balsamic vinegar for best results. Red or white wine vinegar can be used in a pinch. Lacking any of those warrants a trip to the store.

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