When you say to "cook them down" - won't they get mooshy? I thought perhaps
I'd put them in a sieve and drain them?
I'll have to try the balsamic and oil thing. In my usual recipe using fresh
tomatoes I always use balsamic and oil but the canned tomatoes were already
to "wet".
thanks,
SS
"ant" > wrote in message
...
>
> > wrote in message
...
> > SS2 > wrote:
> > > looking for a recipe for bruschetta topping using canned tomatoes. I
> > > usually make it using fresh tomatoes but since I can't seemt to find
any
> > > good ones, I thought I'd try it using canned. I just can't seem to
get
> it
> > > right. would anyone have a few tips?
> >
> > Just use the canned tomatoes the same way you would use peeled
> > fresh tomatoes in your bruschetta. Dice up the tomatoes, add in
> > some chopped basil, chopped oregano, and some salt and pepper
> > and you have a pretty good bruschetta topping.
>
> yep. cook them down so they're not too sloppy. A lodge i used to work in
did
> a wonderful bruschetta. The bread was sliced and baked with a scrape of
> garlic butter over them. Then the tomato was spooned over them on their
> plates. Last, we'd drizzle a mix of balsamic vinegar and oil on just
before
> taking to table. It was a real hit.
>
> ant
>
>