- 3-4 ripe Roma tomatoes
- 1 small sweet onion (such as Vidalia)
- 8 fresh basil leaves
- 1 Tbsp High Country Olive Oil
- 2 Tbsp High Country Balsamic
Chop tomatoes into 1/2″ cubes. Chop onion into 1/4″ cubes. Mince or shred basil as preferred. Drizzle on High Country Olive Oil and High Country Balsamic. Mix thoroughly. Refrigerate for 1/2 hour. For traditional bruschetta, spread on Italian bread and broil lightly. Can also be used as a topping on chicken, a substitute for red sauce on pasta, etc.
Notes: The number of basil leaves is only a rough approximation, based on large-leaved sweet basil and the author’s preference. Adjust as necessary depending on your taste and the size and potency of your available basil leaves. Do not use dried basil; the taste is totally different. Any meaty variety of tomatoes will work well. If you are using a jucy variety of tomato, such as Cherokee Purple, put the chopped tomatoes in a wire strainer to drain for a few minutes before using for the mix, or it will come out watery. Using multiple colors of tomatoes produces a very decorative result.