Bruschetta

 

I am not a fan of the hothouse tomatoes you get from the grocery store. When ever I order something that has tomatoes in it like a burger, I usually them them to hold the tomatoes. This recipe is best made with homegrown or tomatoes from a farmers market. Making this while tomatoes are in season is the best. You could use the vine ripe ones in a pinch but I prefer the homegrown varieties. 

Bruschetta 

2 cups of tomatoes

1 tablespoon Cider vinegar

2 tablespoons olive oil

1 tablespoon McCormick Bruschetta seasoning mix

Directions

Chop tomatoes and add to a medium bowl.  Add vinegar, oil and seasoning mix. Cover and let stand 30 minutes to allow flavors to blend. Tastes great with crackers or French bread rounds. 

Peace be with you,

Veronica