Bruschetta with Vine Tomatoes
Duration: 30 minutesDelicious and rich tomatoes on a crusty bruschetta.
Utensils
- Baking sheet
Ingredients
- 4 large vine tomatoes, diced
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 1 baguette, sliced
- Olive oil for drizzling
Instructions
- In a bowl, combine diced vine tomatoes, minced garlic, chopped basil leaves, balsamic vinegar, extra virgin olive oil, salt, and black pepper. Mix well to coat the tomatoes evenly.
- Let the tomato mixture marinate for at least 15-20 minutes to allow the flavors to meld.
- Preheat the oven to 375°F (190°C). Place the baguette slices on a baking sheet and drizzle with olive oil.
- Toast the baguette slices in the preheated oven for 5-7 minutes or until lightly golden and crisp.
- Remove the toasted baguette slices from the oven and let them cool slightly.
- Top each toasted baguette slice with a spoonful of the marinated vine tomato mixture.
- Serve the bruschetta with vine tomatoes as an appetizer or light snack.
Caprese Salad with Vine Tomatoes
Duration: 10 minutesA tomato-y, cheesy, delicious caprese salad.
Utensils
- Serving platter
Ingredients
- 4 large vine tomatoes, sliced
- 1 ball fresh mozzarella cheese, sliced
- Fresh basil leaves
- Balsamic glaze (store-bought or homemade)
- Extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Arrange the sliced vine tomatoes and fresh mozzarella cheese on a serving platter, alternating them.
- Tuck fresh basil leaves between the tomato and mozzarella slices.
- Drizzle the caprese salad with balsamic glaze and extra virgin olive oil.
- Season with salt and black pepper to taste.
- Serve the caprese salad with vine tomatoes as a refreshing appetizer or side dish.
Tomato and Basil Pasta with Vine Tomatoes
Duration: 25 minutesA simple and super tasty tomato pasta.
Utensils
- Large skillet
Ingredients
- 8 oz pasta (such as spaghetti or penne)
- 4 large vine tomatoes, diced
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Vegan Parmesan cheese (optional)
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving some pasta water.
- In a large skillet, heat extra virgin olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add diced vine tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
- Stir in chopped basil leaves and cooked pasta. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
- Season with salt, black pepper, and red pepper flakes (if using) to taste.
- Cook for an additional 1-2 minutes until heated through.
- Serve the tomato and basil pasta with vine tomatoes hot, garnished with vegan Parmesan cheese if desired.