Every time we go up to visit Joe’s parents, which has been more often lately, we always stop at Shady Brook Farm. They have amazing prices on their farm-grown produce and they have a little pub serving only local beers, wine, and cider. So it’s clearly a draw for us!
I think we’ve gone about 4 weekends in a row now and each time we’ve picked up a pint of their yellow or orange cherry tomatoes. Now, when I said I wanted to eat all of the tomatoes and cucumbers my body could reasonably handle this summer, this is what I had in mind: farm-fresh tomatoes that are so sweet they need nothing more than a little salt and pepper before being shoved into my mouth, in a not-so-delicate manner.
This appetizer is so easy to make, I’m embarrassed to even call it a recipe. I hope you make it soon and that it fulfills all of your summer tomato dreams!
Easy Tomato Bruschetta (Serves 4, as an appetizer)
1 pint cherry tomatoes, quartered
2 scallions, white and light green parts only, thinly sliced
1/2 cup basil leaves, sliced thinly (chiffonade)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon oregano
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Mini toasts and sliced cucumber, to serve
- Combine the first 9 ingredients in a medium bowl. Toss well, making sure that all of the tomatoes are coated with the dressing ingredients.
- Let the tomatoes marinate on the counter for an hour.
- Serve with the mini toasts and/or sliced cucumber.