March 24, 2013Posted in:

Serves 4

If you don’t have a lot of fresh herbs, you can just use additional basil here; but the more herbs, the better.

1 pound plum tomatoes, cored and quartered
¼ cup extra virgin olive oil
1 clove garlic, peeled and crushed
1 scallion, sliced
½ teaspoon crushed red pepper flakes
½ teaspoon salt
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh tarragon
1 tablespoons chopped fresh basil, plus
4 whole basil leaves
1 teaspoon chopped fresh marjoram
1 tablespoon balsamic vinegar
4 slices Tuscan bread, toasted

Place half of the tomatoes, the olive oil, garlic, scallion, red pepper flakes, salt, and herbs in a food processor. Pulse it on and off to make a sauce. It should be much chunkier than a puree. Add the remaining tomatoes and pulse a few more times. There should still be bite-size pieces of tomato visible. Add the vinegars and stir.

You can serve the bruschetta mixture in a bowl and allow your guests to make their own, or you can spoon the mixture onto the toast, garnish with the remaining basil leaves and serve immediately.