italian essentials: tomato bruschetta topping

How To Make italian essentials: tomato bruschetta topping

• 
  1

  PREP/PREPARE
• 
  2

  Plum tomatoes are more traditional for a bruschetta; however, feel free to experiment with whatever you have on hand.
• 
  3

  If you are using canned tomatoes, then cut the amount of tomato paste in half.
• 
  4

  If you want a sweet heat, then substitute white pepper, for the black, or use a bit of both.
• 
  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.
• 
  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
• 
  7

  Gather your Ingredients (mise en place).
• 
  8

  Chop up the tomatoes.
• 
  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.
• 
  10

  Add the olive oil, garlic, basil, and thyme to small saucepan, over medium-low heat.
• 
  11

  As the oil begins to heat up, use a wooden spoon to smash the garlic into the oil.
• 
  12

  Allow to lightly simmer, for 4 – 5 minutes.
• 
  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.
• 
  14

  Chef’s Note: While the mixture is simmering, taste and season with salt and pepper.
• 
  15

  PLATE/PRESENT
• 
  16

  Serve as an appetizer on toasted slices of artisan bread, or even use as a topping for steak and/or fish. Enjoy.
• 
  17

  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card