I recently gained a beautiful sister-in-law from Ukraine. She really enjoys cooking and gardening, so it’s a plus when I can share my interests with her. She was sweet and thoughtful enough to save some of her beautiful grown tomatoes for me. I think that’s a sign that she really likes me… at least I am hoping.
I wanted to make something beautiful with these tasty sweet tomatoes, but instead we devoured most of them. My 4 year old daughter, Ariana ate almost all the yellow baby tomatoes and we had the rest.
When the tomatoes are as sweet and juicy as these, I like to eat them just the way they are.
As I was trying to write this post, she surprised with another batch of yellow cherry tomatoes. Unfortunately when I tried to cook with them, the results were not that great to share.
I tried making Tomato-Bruschetta Tart and Yellow Gazpacho with all her supplied tomatoes. My tart did not come out to my satisfaction, so I am only posting the tomato bruschetta topping recipe.
My Yellow Gazpacho soup looked impressive but something was lacking for my taste, so I am only sharing the pics.
Eventually, I will pick up my lost energy to make better versions of my creations, but in the meantime just enjoy the pics and my recipe for the tomato bruschetta topping. It was full of summer flavor and yumminess!
Tomato Bruschetta with Cherry and Balsamic Vinaigrette
- 1/4 cup olive oil
- 2 garlic cloves, finely chopped
- 1 tsp chili flakes
- 1/4 cup parsley
- 2 tbsp rosemary, finely chopped
- 3 cups fresh tomatoes, diced
- 1 shallot, finely chopped
- 1 tbsp sour cherry syrup
- 2 tbsp balsamic vinegar
- salt to taste
Combine the first five ingredients and saute them in the pan for 3 minutes on low heat. Remove from heat and let it cool down.
Next add the rest of the ingredients and adjust the seasoning based on your preference.