Meals Matter

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Contributed By: jdawson713
whole foods

Basic and fresh

Ingredients

6 Medium Roma tomatoes, chopped (about 2 1/2 to 3 cups)

1/2 cup Olive oil packed sun dried tomatoes, slivered

1/4 cup Roasted garlic*, chopped

2 tablespoons Extra virgin olive oil

1/2 cup Pitted oil-cured olives, chopped

1/2 cup Fresh basil, chopped

Sea salt

Freshly ground black pepper to taste

Grated Parmigiano Reggiano cheese to taste

Preparation

Combine all ingredients except the cheese together in a large bowl. To serve, top the bruschetta with the tomato mixture. Sprinkle with Parmigiano Reggiano cheese.

*To roast your own garlic, heat the oven to 400°F. Coat 1/4 cup peeled whole garlic cloves with 1 teaspoon extra virgin olive oil. Put the garlic in a small cast iron pan or in a garlic roaster or small dish that can be covered. Roast for 25 to 30 minutes, stirring every 10 minutes until garlic is tender, lightly golden and very aromatic.

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