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?

thanks in advance,
Susie

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.

> 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

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
>
>