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–+ servings

Tomato Bruised-chetta

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Don't abandon tomatoes just because of some bruises or wrinkles. Use them to make sauces, soups, or this "bruised-chetta" recipe! Pair it with slices of that day-old baguette that's gone a little too crusty on your counter.
Print Recipe
Prep Time 20 minutes
Servings: 20
Course: Appetizers, Vegetarian
Ingredients Method

Ingredients
  

  • 2 cup over ripe or bruised tomatoes, chopped (4 tomatoes on the vine or 2 beefsteak tomatoes)
  • 0.25 tsp kosher salt
  • 0.25 tsp ground cumin
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro, minced
  • 1 clove garlic, minced finely
  • 2 tsp fresh jalepeno pepper, chopped
  • 0.25 cup green bell pepper, chopped
  • 0.5 cup red onion, diced
  • 0.25 tsp ground black pepper

Method
 

  1. Stir everything in a bowl.
  2. For optimal flavour, leave in the fridge for 30 minutes before serving.
To serve
  1. Slice up your stale baguette and toast in the oven. Top it off with the bruschetta, and garnish with cilantro.

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