This summer I’ve made a more conscious effort to buy local, seek out the local farms in Whole Foods in the produce section and even hit up a farmers market or two. Buying local, and organic, has become more important to me over the years and learning about what goes into my food. So when Seeds of Change asked me try their gorgeous Cherokee Purple tomatoes in a summer recipe to help raise awareness about their Save The Flavors campaign, I jumped on it. These tomatoes and other unique fruit and vegetable varieties, are slowly dwindling away and Save The Flavors is hoping to change that. If you have a garden, they’ll even send you free seeds to get to planting so you can enjoy these beautiful (and I mean gorgeous and colorful) tomatoes all summer long.
To celebrate these beautiful tomatoes, I whipped up one of my favorite and most simple recipes, bruschetta. A few things that make this recipe really shine are rubbing your toasted bread with a piece of garlic to really bring home the flavors. Simple ingredients is all you need. A few diced tomatoes, shredded basil, onion, salt, pepper and olive oil and top your toasted bread with it. I like to garnish with a few leaves of basil from my windowsill garden for a pretty presentation.
*This post was written in collaboration with Seeds of Change.
- 2-3 large tomatoes chopped
- 1 clove of garlic
- 5-7 basil leaves torn
- 1/4 of a red onion chopped
- Slice your baguette on a diagonal and toast lightly with a little olive oil
- While toasting, prepare your tomatoes, basil, onion and add to a bowl. Add olive oil (1-2tbsp) salt and pepper to taste
- Fold in torn basil leaves
- When bread is toasted, take a garlic clove and halve it, rub the bread with the cut side down on the bread
- Top with tomato mixture
- Garnish with additional basil leaves