Pomodoro Bruschetta

Ingredients

1 tsp. Fresh Rosemary*
1 Tbsp. Fresh Thyme*
2 Tbsp. minced Sun Dried Tomatoes
2 oz. Blended Oil
1 Tbsp. Garlic in Oil
4 oz. Diced Onion
2¼ lbs. Plum Tomatoes
1 Tbsp. Fresh Basil*
½ tsp. Salt
½ tsp. Black Pepper

Instructions

(yields 2½ lbs.)

Wash plum tomatoes and remove core. Cut into a very small dice and reserve in mixing bowl with diced onion. In a small pan heat blended oil and toast Garlic in Oil until just golden brown. Cool and add to mixing bowl. Add minced sun dried tomatoes. Remove the Thyme and Rosemary leaves from the stem and top with washed fresh basil leaves. Mince together and add to tomato mixture. Add salt & pepper and blend together. Check seasoning. Pomedoro Bruschetta is best if made 1 day in advance. To complete assembly, place a small even amount of the Bruschetta on a flavored Crostini & serve.

*Dry herbs can be substituted. Use ½ of the fresh amount.