The tale of two tomatoes: Mexican Pico De Gallo vs. Italian Bruschetta
The food of choice this Tuesday is the “Tomato“.
I admit, I never used to like tomatoes, simply was not a fan of the seeds and pulp factor. However, as I have grown older, I have found a new respect for them. I now seek out fresh salsa and when I tried Bruschetta, l realized if you like one, you would love the other.
This is why today we are shining a light on the “Tomato” with TWO recipes.
Let’s call it Mexican Pico vs. Italian Bruschetta.
Which would be your favorite?
The full cast of characters. Chip/Jalapeños on one side with Bread/Basil on the other.
Let’s start with the basic ingredient to both recipes and start dicing some tomatoes.
I slice the four edges of the tomatoe off trying to leave behind the seed filled core.
Then removed the seeds and pulp with my finger.
Now slice each tomato chunk into slivers then hold the silvers in a bunch to dice into small pieces shown above.
Throw the tomatoes into two bowls. One for Italian Bruschetta the other for Pico De Gallo.
In no particular order.
Bruschetta is versatile and delicious. My true favorite is tomato, basil and balsamic vinegar on top of an olive oil’d baguette. The trick is to use, really good, in season Roma Tomatoes, Olive Oil and Balsamic vinegar to makes the flavors pop accompanied by a really crispy toasted baguette slice.
To your bowl of diced Roma Tomatoes add
(see you just learned some fancy kitchen speak)
Next add the Olive Oil, Minced Garlic, Sugar, Balsamic Vinegar, and Salt.
Stir it all together with love.
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of the slice with good olive oil . Place on a cooking sheet. Toast them in the top rack of your 400 degree oven for 5 minutes until the bread begins to turn golden brown. Keep your eyes on the bread.
Kathleen’s Tip: Alternatively, you can toast the bread without coating it in olive oil. Just toast the bread for 5 minutes then rub a clove of garlic onto the slices.
Place the bread olive oil side up and start scooping the Bruschetta mixture on top. Do this step right before serving or the bread will get soggy.
Scoop onto toasted baguette slices.
Now with the other bowl of chopped tomatoes let’s visit Mexican Pico De Gallo Salsa.
Mexican Salsas can range from pico de gallo, which contains chopped tomatoes, onions and cilantro, to salsa roja, which is made with tomatoes, jalapenos, onions, minced garlic, and cilantro. Absolutely perfect Pico de Gallo lives somewhere in between these two recipes. Here is mine.
To that bowl of diced tomatoes add some chopped onion.
Grab your sharpest knife and slice the halved onion on the horizontal.
Now you are prepared to cut from the top to form small diced onions.
Pico de Gallo just like Bruschetta won’t keep very long in the fridge – 24 hr. max.
After that, it starts to break down turning into a soupy mess.
It’s best to make it the day you want to devour it.
PICO DE GALLO:
- 5 Roma Tomatoes
- ½ whole Large (or 1 Small) Onion
- 3 whole Jalapeno Peppers
- Lime Juice
- Salt To Taste
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Maddox – stop begging for both of these tomatoe appy’s..
This is why I love him, not the begging part, but that he wants each offering – just like me.