Ontario Tomato Recipes: Salsa Fresca, Bruschetta and Pan Con Tomate

"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato." Lewis Grizzard

 

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www.sarahsculinaryadventure.com
Okay, is it just me or do you also have an absolute tonne of homegrown tomatoes?! The tomatoes in our garden have been giving us enough, but through the sheer kindness and generous nature of friends and family, we have now gathered a plethora of tomatoes! Don't get me wrong, I love tomatoes, but trying to use them up before they go off has been a bit of a challenge. So just in case you happen to be in the same boat, today I'm sharing three simple and tasty tomato recipes! Now, I know for a fact that I will be receiving MORE tomatoes this weekend, so next week's blog is guaranteed to feature our fave red, vine ripened fruit! Let's get started!

 

 

Simple and Tasty Recipes:

 

Fresh Ontario Tomato Salsa (Salsa Fresca)

( serves 4)

 

3 large ripe Ontario tomatoes, chopped

1 small Ontario onion, finely chopped

1 clove of Ontario garlic, finely chopped

½ to 1 jalapeno pepper, seeds removed and finely chopped

1/4 cup fresh cilantro, chopped

½  lime, juice freshly squeezed

Sea salt to taste
 

Combine everything in a large bowl. Give it a good stir, taste and adjust the seasoning with the sea salt. Add a little extra lime, jalapeno or cilantro to suit your tastes. Refrigerate for at least one hour before serving.

 

 

 Ontario Tomato Bruschetta

(serves 4)

½ baguette, cut on the bias into 12 slices

1 to 2 cloves of Ontario garlic, peeled

Extra virgin olive oil, good quality

2 ripe Ontario tomatoes, fine chop

8 to 10 fresh basil leaves, rough chop

Sea salt

 

Grill or broil the slices of bread until slightly charred on both sides. Allow to cool slightly, then rub the top of each slice of bread with the garlic. Place the bread onto a serving platter, drizzle the tops with a little olive oil and a pinch of sea salt. In a bowl combine the tomatoes and the chopped basil, stir in a little olive oil and a pinch of salt to taste. Evenly mound the tomato mixture onto the slices of grilled bread and serve immediately.

Spanish Pan Con Tomate (Bread with Tomato)
(serves 4)

1 large ripe Ontario tomato
1 to 2 tbsp extra virgin olive oil, good quality
Sea salt
3 to 4 slices of bread

Using a box grater, grate the tomato into a bowl and discard the skin. Drizzle in the olive oil, sprinkle in salt and taste. Adjust seasoning if needed.
Either toast the bread in the toaster, or under the broiler. Rub the top surface of the bread with the garlic clove. Spoon over the tomato pulp and serve immediately.