4 Roma tomatoes
4 tablespoons onion, minced
1 1/2 tablespoons balsamic vinegar
1 teaspoon dried oregano
3/4 teaspoons garlic granules or 3 cloves, minced
3 large Yukon gold potatoes
1/4 teaspoon ground black pepper
3/4 cup fresh basil, chopped after measuring
1/4 cup pine nuts or walnut pieces
Preheat oven to 425. Line a baking tray with parchment paper and set aside.
Cut the tomatoes in half and use a spoon to remove the seeds. Dice the tomatoes and put them in a large bowl. Add minced onion to the bowl.
Whisk together vinegar, oregano, garlic, and pepper. Stir dressing into the tomatoes and let sit for 20 minutes at room temperature.
Slice potatoes into rounds 1/4 to 1/2 inch thick. Try to be consistent with the thickness. Lay the potato slices on prepared baking sheet. Bake them for 12 minutes. Flip the potatoes and put them back on the oven for 12 to 15 minutes or until they have your desired firmness.
Stir basil and nuts into the tomatoes. When potatoes are done, remove the tray from the oven and top each potato round with bruschetta. If you’d like the topping warmed up, then put the tray back in the over for 2-3 minutes. Best served before the potatoes cool
Recipe: “Italian Plantz” by Katie Mae