(Because it’s still so damn hot and can’t use the stove or we will shrivel up and die)
YOU GUYS, I love the summer and hot weather but I gotta tell you, coming up with a new and exciting (just pretend they’re exciting OK?!) recipe every week, is NOT conducive to this damn weather.
It’s 90 degrees. It FEELS like 1111100000 degrees or whatever the weather guy said. I would like to be in the pool but instead I’m writing recipes for y’all. I hope you’re happy!
Now that I have ranted and basically blamed you for how cranky I am, because it certainly couldn’t be the 90-degree weather, let me tell you how to make one of my favorite appetizers of all time ever.
This (much like most of my recipes) is one of those “I did nothing and everyone is gonna be SO impressed by me and shower me with praise and love and money (OK not money… yet…), kind of recipes.
Ready? OK! (please excuse the cheerleader nonsense. I did it to make myself laugh. I failed. I could delete it. I decided not to…).
Here is what you will need.
-1 (14.5 oz. which is such a random number) Can of diced tomatoes, drained.
NOTE: If they have the garlic olive oil ones get those! Those are SO good. So are the charred ones. But plain ones work too… if you’re that kind of person.
-1 Cup fresh cherry or grape tomatoes (any tomato named after a tiny fruit. … … tiny fruit good band name!)
NOTE: Why are we adding fresh tomatoes to our canned tomatoes??? Because I said so! So suck it up cupcake!
-2 Tsp. minced garlic.
-½ Large red onion chopped finely (as fine as me. …OK no. I mean actually fine SO as fine as some hot person).
-1 Tbsp. (give or take… because we are not bound by the confines olive oil measurement) olive oil.
-3 Tbsp. fresh basil ("chiffonade-ed"… which is my pretentious kitchen way of saying cut into little basil ribbons).
-2 (decent sized because more is more right) splashes of good balsamic vinegar. If you’re really desperate for a measurement, I would say maybe 1 and 1/2 tbsp. or so. But it’s your call. Taste your food bitches!
-Salt and pepper to taste (see! Taste it!).
OK. You know how in every post I joke about how you need to be ready for how trying and difficult the next steps are and how I want you to prepare yourself for it, only to discover it was annoyingly easy and we all have a good laugh about it (no? Well then clearly you’re not reading enough and my feelings are hurt. OR you are reading and you have no sense of humor and my feelings are hurt! Either way I’m crying now and it’s all your fault!)?
WELL this is one of those times. Let’s go!
In a bowl, add your drained (garlic olive oil flavored because more is more) canned diced tomatoes.
Add the ½ (finely or “foinly” if you’re into that sort of thing) diced red onion.
Next add your halved or quartered cherry or grape tomatoes (oh… did I forget to tell you to half or quarter them depending on the size? Well do that. OK? Thanks).
Add 2 tsp. minced garlic and stir to combine.
Once your ingredients are evenly combined (because uneven bruschetta would be offensive to me), add in the 1 tbsp. olive oil, the 2 (GOOD) splashes of balsamic vinegar and the (fancily chopped) basil.
Stir once again (for evenness… sigh we love evenness).
TASTE THIS MIXTURE!!! Add salt and pepper as you see fit. Add more balsamic or oil or salt or pepper or garlic or basil, if you feel it’s necessary (which it won’t be).
Chill for at least an hour before serving.
I like to serve this on grilled Italian or French bread slices. If we’re not turning on the stove you could use crackers, or Melba toasts (if they still make those things). I put it on top of scrambled eggs the other day…. It would be good tossed in pasta. It would be good on a pizza.
It’s just good OK? So make it and do something with it now!
I'm going back in the pool...
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