Fresh Tomato Day - April 6

• Did you know the best place to store tomatoes is at room temperature (above 55 F) until they've fully ripened.
• A ripe tomato is red or reddish orange, depending on variety and yields to slight pressure.
• Store them stem end up as the "shoulders" are the softest part and bruise most easily.
• Keep them out of direct sunlight. If you must store them a longer time, place them (after they've ripened fully) in the refrigerator.

Tomato Basil Bruschetta

Makes approximately 12 pieces of bruschetta

Enjoy fresh and flavorful tomatoes in this quick and easy version of a tomato bruschetta recipe! It's great as a snack or an appetizer and is loaded with nutrients.

This recipe makes approximately 12 pieces of bruschetta, depending on whether you add the topping to the bread or people serve themselves.

Ingredients:
• 8 ripe Roma (plum) tomatoes, chopped

• 2 cloves garlic, minced

• 1/2 red onion, Spanish onion or sweet onion, chopped

• 6 to 8 fresh basil leaves, chopped

• 2 tablespoons extra-virgin olive oil

• Salt and freshly ground black pepper, to taste

• 1 loaf Italian- or French-style bread, cut into 1/2 inch diagonal slices

Directions:
1. Preheat oven to 400 degrees F.

2. Combine tomatoes, garlic, onion, basil and olive oil in a bowl. Season with salt and freshly ground black pepper, to taste. Set aside.

3. Arrange bread on a baking sheet in a single layer. Bake about 5 to 7 minutes until it begins to brown slightly.

4. Remove bread from oven and transfer to a serving platter.

5. Serve the tomato mixture in a bowl with a serving spoon and let everyone help themselves. Or place

some on each slice of bread before serving. If adding the tomato mixture yourself, add it at the last

minute or the bread may become soggy. Enjoy!