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Whole Tomato Bruschetta

From Northeast Georgia Locally Grown

<p>This recipe comes from a Tapas restaurant I used to work at in Kauai. Kauai is where we get our farm name, &#8220;O&#8217;hana&#8221; means family in Hawaiian. Early Girl tomatoes are perfect for this recipe since they are the perfect size and have great flavor. This recipe can be used as a salad or appetizer and I sometimes serve it with a herb and nasturtium salad, but always with grilled bread.</p>
Source: Bar-acuda Tapas Bar (& O'hana Farms) (Entered by Dustin Mentzer)
Serves: One tomato per person

4 each Early Girl Tomatoes
1 each Green Onion (medium)
1 cup Balsalmic Vin.
2 cups Extra Virgin Olive Oil
3-4 each Garlic Cloves
to taste Salt and Pepper
1 Loaf High Quality Bread

Step by Step Instructions
  1. In a loaf pan or other high sided oven safe pan, Add vinegar, oil, chopped garlic, and rough chopped green onion. Stir and add a little salt and pepper.
  2. Place whole washed, tomatoes in the oil and vinegar and bake covered in 325 degree oven for 30 minutes or until the skin just breaks and the tomato is soft but not mushy.
  3. While tomatoes cook, slice thick slices of good bread, (like Mill Gap's) toss with a little olive oil, salt, and pepper. Grill until have a slight char on both sides, remove from the grill and rub with a whole garlic clove.
  4. Serve warm tomatoes with warm bread. This is also very nice served with a little cheese, pesto, herbs, good beer, or fine wine. Don't be afraid to dip your bread in the oil and vinegar. Save the oil and vinegar in the fridge for salad dressing or reuse with more tomatoes.