GF Marinated Tomato Bruschetta
Trying to squeeze the last bits out of summer? These delightful marinated tomatoes can work double-duty as a side chopped salad or atop grilled slices of baguette. Check out your local farmer's markets for delicious in season heirloom tomatoes and verdant herbs while the harvest is still plentiful!
GF Marinated Tomato Bruschetta
Ingredients
- 2-3 pints cherry, grape, or other smaller tomatoes
- 1 store-bought gluten-free baguette, or make your own using this Better Batter recipe
For the Marinade:
- 3/4 c cooking oil of your choice, I use vegetable oil
- 1/4 c balsamic vinegar
- 2 Tbl granulated sugar
- 1/2 tsp salt
- fresh ground black pepper
- 3 green onions, finely chopped
- 1/4 c minced flat-leaf parsley
- 18 basil leaves, chopped
- 1/2 tsp fresh thyme leaves, chopped
- 1 clove garlic, minced
Instructions
Chop the Tomatoes. Halve or quarter the tomatoes - find a mix of grape, cherry, yellow pear, or other heirloom tomatoes. Make the marinade.
Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes.
Cover the bowl and allow to marinate for 2-3 hours at room temperature. The tomatoes will give off additional liquid as they marinate.
Serve as a side tomato salad or turn this into a yummy tomato bruschetta. Grill slices of baguette until slightly charred on both sides.
Top with marinated tomatoes and serve. Store leftover tomatoes in the refrigerator for up to 2 days.
Adapted from The Pioneer Woman
