Bruschetta

I have tomatoes in the garden this year, and I didn't want to make salsa because we have lots left from last year, so I've canned most of the tomatoes. But I'm trying to learn to like fresh ones, too. I found a great recipe for bruschetta that is a great way to eat them without having problems with the texture!

1 1/2 lb tomatoes, put in boiling water for a minute to get the skins off easily

2 cloves garlic, minced

1 T olive oil

1 t balsamic vinegar

2 basil leaves, chopped

salt and pepper to taste

You dice the tomatoes and mix it all up.

I slice a baguette (or I like to buy a sourdough one already sliced up) and put butter and garlic salt on one side. Broil that in the oven just until starting to crisp.

Spread the tomato mixture on the bread and eat it up! It's great.