Tomato Bruschetta


4 medium tomatoes

1 T minced garlic

1/4 cup chopped basil (or to taste)

chopped parsley to taste

1 tsp olive oil

1 tsp lemon juice

salt to taste

hot pepper flakes (optional)

crusty bread


To Make:

For best results, I like to chop tomatoes, lightly salt and let them drain for 1/2-1 hour. I put the strainer over the bowl and use the juice to throw into soup or stew. Add all remaining ingredients, except bread, and it is ready! It is great refrigerated too. If I am in a rush, it is also great with freshly chopped tomatoes. Delicious served on sliced sourdough or french bread that has been drizzled with oil and crisped in the oven AND with a slice of fresh mozzarella.