Jeff's Bruschetta Recipe

Several people asked me for my recipe so, here it is...

I can't give exact proportions because I just wing it and add ingredients to suit my taste. You can adjust the recipe to meet yours.

I start with 5 or 6 ripened tomatoes, about tennis ball size. Doesn't matter too much what type. I've used vine ripened or Roma tomatoes and the outcome is about the same. I slice the tomatoes into 3/16" slices and then dice the slices.

Place the diced tomatoes in a bowl and add about 2 cups of extra virgin olive oil (or as Rachel Ray would say, "EVOO").

Next add about 1/2 cup of red wine vinegar. This will break down the fiber of the tomato. Add the vinegar slowly and keep tasting the mixture. If you add too much it will taste bitter.

The rest of the dry ingredients you can add to your liking:

• oregano (I use a lot - maybe 1/2 cup)

• chopped basil (I use dried basil)

• minced garlic

• finely chopped onion (or dehydrated onion)

• salt

Make sure all the tomatoes are covered in liquid. If not, add more EVOO.

I let my mix sit out (covered) at room temperature overnight for use the following day.

Always tastes best on bread with a nice crunchy crust, like a baguette.

Good Luck!