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Although not quite as thick as its jar-from-the-store cousin, this pizza sauce from Simply in Season makes up for it in taste.
Basic Tomato Sauce
September 7, 2010 By 3 Comments
How to Peel Tomatoes
September 6, 2010 By 5 Comments
As you can probably guess from the title, it will be a week of canning posts here at The Local Cook! On Labor Day I had a marathon canning session. I made basic tomato sauce, pizza sauce, salsa, bruschetta preserve, and zucchini relish.
Fresh Summer Salsa
August 31, 2010 By 2 Comments
I was overjoyed to find this recipe in Simply in Season. I thought it would be a great way to use up some heirloom tomatoes from my CSA!
Corn Quiche with Tortilla Crust
August 30, 2010 By 13 Comments
Whole Wheat Peach (or Blueberry) Kuchen
August 27, 2010 By 4 Comments
Squash and Basil Salad
August 26, 2010 By 3 Comments
I was a little skeptical upon first reading this recipe from Simply in Season. I was pleasantly surprised!
Blueberry Peach Delight
August 25, 2010 By 7 Comments
Teriyaki Mahi Mahi with Mango Salsa
August 24, 2010 By 3 Comments
Have I mentioned how great of a cook DH is? Although this recipe doesn’t really use local ingredients (unless you count the hot pepper we used from our CSA), it’s still healthy, mostly clean, and a hit every time we make it. DH made it for his post-100 mile bicycle ride cookout last Sunday.
Bruschetta with Grilled Bread
August 23, 2010 By 6 Comments
This is a great appetizer from Simply in Season to make while the grill is hot and you’re waiting for some people to arrive, as was the case on Sunday when DH and his friends rode for 100 miles on their bicycles. Yes, they are crazy. So we celebrated with a cookout. I’ll post more of the recipes throughout the week as I get them typed up.
FOR PRINTABLE VERSION CLICK HERE: Bruschetta with Grilled Bread
1 loaf French bread (sliced)
2 large tomatoes (yellow, diced; I used orange since that’s what I had)
2 large tomatoes (red, diced)
1/2 cup mozzarella cheese (diced)
1/2 cup green olives (chopped)
1/2 cup olive oil
1/2 cup fresh basil (chopped)
2 Tbs lemon peel (freshly grated; I omitted this because I used lemon infused olive oil)
1 Tbs capers
6 cloves garlic (minced)
salt and pepper to taste
1. Lightly grill the slices of French bread on both sides.
2. Combine remaining ingredients and use as topping for the bread.
Servings: 8
The Verdict: Everyone scarfed this down, and not just because they were starving from the bike ride. Even our friends’ kids loved it, although they are little foodies. The photo above shows DH helping them. They ended up eating the bruschetta separate from the toast, and begged for more olives. Gotta love ‘em! The fresh heirloom tomatoes and homemade mozzarella took center stage, but the overall taste profile was just so addictive.
Nutrition Facts
Serving size: 1/8 of a recipe (4.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 186.94
Calories From Fat (76%) 141.94
% Daily Value
Total Fat 16.11g 25%
Saturated Fat 2.87g 14%
Cholesterol 5.28mg 2%
Sodium 200.19mg 8%
Potassium 302.35mg 9%
Total Carbohydrates 8.61g 3%
Fiber 2.22g 9%
Sugar 1.58g
Protein 3.84g 8%
This recipe also shared on Meatless Mondays and Made by You Mondays, Two for Tuesdays, Tuesday Twister, and Tempt My Tummy Tuesdays
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