Bruschetta

• 1 pound mix of heirloom tomatoes, chopped into chunks

• handful of basil leaves, chopped

• 2-4 garlic cloves, crushed

• small handful of parsley leaves, finely chopped

• 2 TBSP olive oil

• 2 tsp balsamic vinegar

• 1/2 tsp salt

• pepper to taste

Mix all of this together in a bowl and keep in the fridge. Add more salt if your taste desires it. (The more salt you add, the longer it will last in the fridge.) Using the heirloom varieties makes a pretty watery recipe, but after we mix this up, we dip some soft, warm bread in to soak up some of the juice and make the remaining batch less watery, while enjoying some lovely flavored bread. We use the heirloom varieties for their flavor, but if you prefer a less juicy version, just use the larger roma varieties instead. Enjoy!