Bruschetta is to die for during peak tomato season. But if the tomatoes are looking sad at the grocer, it might be a better idea to turn them into a ratatouille-style toast topper by blending them with other Mediterranean flavours.
Ingredients (makes about 500 grams):
3 tablespoons olive oil, 150 grams courgette, half of one red and one yellow bell pepper, 1 onion, 1 garlic clove, 125 millilitres vegetable broth, 2 tablespoons tomato paste, 1 teaspoon balsamic vinegar, 1 small sprig rosemary, 3 thyme stems, 100 grams cherry tomatoes, 4-6 basil leaves, baguette
Preparation:
1. Heat olive oil in a pan. Cut cherry tomatoes into quarters and set aside. Finely dice the courgette, peppers, onion and garlic, then toss them in the hot pan and allow to cook for a few minutes.
2. Add broth, tomato paste, balsamic, rosemary and thyme. Allow to come together for about 5 minutes. Mix in tomatoes and allow to cook a few more minutes. Remove from stove and let cool slightly.
3. Before serving, garnish with fresh basil leaves. Best eaten with toasted baguette slices.
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Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
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