italian essentials: tomato bruschetta topping

How To Make italian essentials: tomato bruschetta topping

• 
  Step 1
  PREP/PREPARE
• 
  Step 2
  Plum tomatoes are more traditional for a bruschetta; however, feel free to experiment with whatever you have on hand.
• 
  Step 3
  If you are using canned tomatoes, then cut the amount of tomato paste in half.
• 
  Step 4
  If you want a sweet heat, then substitute white pepper, for the black, or use a bit of both.
• 
  Step 5
  Suggestion on the white vinegar. Add one tablespoon, and taste, then add a bit more, if needed. I like my bruschetta on the tangy side, so I usually add both tablespoons.
• 
  Step 6
  If you have never had the pleasure of baking your own garlic, here is a recipe for you: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 
  Step 7
  Gather your Ingredients (mise en place).
• 
  Step 8
  Chop up the tomatoes.
• 
  Step 9
  Chef's Note: Most Italian bruschetta's leave the skin on the tomatoes, and the seeds; however, if you want to remove the skin and seeds that is your option.
• 
  Step 10
  Add the olive oil, garlic, basil, and thyme to small saucepan, over medium-low heat.
• 
  Step 11
  As the oil begins to heat up, use a wooden spoon to smash the garlic into the oil.
• 
  Step 12
  Allow to lightly simmer, for 4 – 5 minutes.
• 
  Step 13
  Add the tomatoes, tomato paste, vinegar, and parmesan to the saucepan, and continue to slowly simmer until the mixture begins to thicken, about 10 – 12 minutes.
• 
  Step 14
  Chef’s Note: While the mixture is simmering, taste and season with salt and pepper.
• 
  Step 15
  PLATE/PRESENT
• 
  Step 16
  Serve as an appetizer on toasted slices of artisan bread, or even use as a topping for steak and/or fish. Enjoy.
• 
  Step 17
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!