I recently found myself in a situation where I had a few pounds of tomatoes in my kitchen and needed to use them before it was too late. Don’t you just hate when food sits in your fridge un-touched, but the moment you need it, opps too late, its rotten!
Tomatoes are my favorite source for Folate, Vitamin K & Potassium. It is also known to promote a healthy heart by reducing the risk of cardiovascular disease, heart attacks and strokes.
With all these great benefits, I was determined not to let my tomatoes go to waste, so of course I made some lovely bruschetta!
Bruschetta makes the perfect appetizer for entertaining guests! Or even as an addition to your favorite salad. I love bruschetta in the summer time because its so light and refreshing. Here is how I saved my tomatoes from the trash.
10 ripe tomatoes
2 Tablespoons of extra virgin olive oil
1 Tablespoon of balsamic vinegar
¼ cup chopped red onion
½ Teaspoon garlic powder
½ Teaspoon ground black pepper
½ Teaspoon salt
½ Teaspoon of raw vegan Zen Budda garlic butter spread
1 Tablespoon chopped mint leaves
A pinch of dried thyme
A pinch of hemp seeds
Chop the tomatoes into cubes removing the seeds and soft inner section. Place into a mixing bowl.
Add all other ingredients to your mixture and stir.
To add some protein, I served mine with 1% cottage cheese, sprinkled with hemp seeds and dried thyme. Delicious!