One of our favourite uses for the beautiful cherry tomatoes in the garden is this simple salsa. Simply cut the tomatoes into a uniform size. We have several varieties so some are quite small while others are larger. A handful of fresh basil leaves are chopped and added to the tomatoes. You may season to taste with salt and pepper, but we find that the freshest ingredients don't need it. Stir gently and place in a bowl. Top with a sprig of flowering basil.
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| Fresh basil from the garden enhances the colorful mixture of our cherry tomatoes. |
A French baguette serves as the vessel for our salsa. Slices are about 1/3-inch thick and are rubbed with a fresh garlic clove. I didn't use olive oil in this instance, but you can brush with garlic-infused olive oil if you prefer. Bake at medium heat until just toasted.
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| This would look beautiful served on a Mediterranean platter don't you think? |
An
entire bowl of this salsa (just over one cup) offers 35 calories, almost a third of your daily requirement for vitamin C, a couple grams of fiber, and negligible fat. Add four or five slices (about 2 ounces) baguette baked without oil. The baguette provides 175 calories, another 2 grams of fiber, and brings the total protein count up to 9 grams. Fat is is still minimal. This could be a side-dish for a meal!
Hint: Another idea is to make the flavors more "South of the Border". Swap out the basil and add cilantro instead. A squeeze of lime if you wish and some finely diced red onion and you have altered the tomato salsa into another cuisine. Again, super simple and refreshing on hot summer days ahead.
- Kim Fielding
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