In late August, the tomato plants in our garden are literally dropping ripe fruit. I have so many tomatoes, I can barely keep up with them.
That isn’t a bad thing though, because I love little more than sitting on the deck, nibbling on bruschetta, made with tomatoes & basil, fresh from the garden.
And while reading through a copy of the recently released cookbook, Mason Jar Salads and More: 50 Layered Lunches to Grab and Go
The recipes are designed to be tucked into jars, sealed, and grabbed for on the go. Be it at work, school, on the road or even for lunch as you walk upstairs. There is a mix of cold and hot meals, with so much to choose from – and vegetables are the star.
Bruschetta
Ingredients:
- 5 vine-ripened tomatoes
- 1-2 garlic cloves, finely chopped
- 8 large basil leaves, julienne-cut into strips
- 2 Tbsp extra virgin olive oil
- Ground black pepper
- Fine sea salt
Directions:
Core the tomatoes and dice. Mix tomatoes together with garlic, basil, olive oil and pepper and salt to taste. Chill for at least 30 minutes for the flavors to come together, then transfer to half-pint mason jars, and seal, storing in refrigerator.
Notes:
While bruschetta is normally used as a topping on toasted bread slices, honestly it goes on top of so much wonderfully. Boring veggie burger? Smother it. Leftover rice or pasta? A big dollop on top. Spoon on top of cucumber slices. Use as a dip with tortilla or pita chips. Or eat it with a spoon like I do….
FTC Disclosure: We received an advance copy of the book for potential review.