Basically the Best Bruschetta Ever

Norelllaura1's Note:

I've enjoyed bruschetta in the past, but it always seemed to be lacking some zip so I started experimenting. Now, I have a bunch of people asking me to can it and give them some! Hope you enjoy as much as the rest of them!

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 20

• 3 lbs plum tomatoes, quartered,seeded,and minced fairly fine. (so they stay on the garlic bread really well!)
• 1 medium vidalia onion, minced very fine
• 3 cloves elephant garlic or 4 cloves regular garlic, minced very fine
• chives or garlic sprouts, snipped fine to taste
• 1/4 cup extra virgin olive oil
• 1 cup balsamic vinegar, to taste (as we like it quite tart)
• 4 tablespoons basil, to taste
• 2 tablespoons oregano
• black pepper

Directions:

1. combine all ingredients above and refrigerate for several hours, check for taste and season accordingly.
2. (If you find it to vinegary for your taste simply add some sugar and olive oil).
3. Serve on garlic bread with some parm cheese (the fresh, block kind you grate your self) or bake on the bread with a little feta or assagio cheese for a change of pace.
4. Enjoy.

Reviews

[~Nimz~]

We loved this. Very tangy taste to it. I think I'll decrease the Balsamic vinegar a little next time because it was a little much for us. I substituted red onions for the vidalia because of personal taste and it worked well. My DD and I loved it as a salad to steak and shrimp. Thanks for sharing.

[Chef #384657]

I made this for a lunch with the girls and no one really seemed to like it. It was soupy and the balsamic was really strong. Unfortunately, the recipe makes so much too. I really wanted to love it, but I will still be on the hunt for my favorite bruschetta. Sorry.

[madlycooking]

This really is the best bruschetta ever. I have made it many times and everyone loves it. I have made it with various kinds of onions (whatever was on hand) and used scallions instead of chives or garlic sprouts. Also I use fresh basil and fresh oregano when I can, makes a difference. I usually refrigerate overnight for best marriage of flavors. Thanks for the recipe!