Impromptu bruschetta topping

Dinner tonight was salad, smoked salmon and some bread. Along the way I decided to use up some of our slightly ropey tomatoes. They weren’t bad, or anything, they’ve just been sitting out and were starting to get a little dried out.

This is about the easiest thing I’ve ever made with what we have sitting around the house.

Handful (or two) of cherry tomatoes tossed in the food processor. Add some balsamic vinegar (1 – 1 1/2 tablespoons), a couple cloves of garlic, a few leaves of basil and a glug of olive oil. Pulse 10 – 12 times until everything is chopped.

Season with salt and pepper. Serve with fresh bread.

Very, very tasty. We have about 1/2 cup or so left over that I’m probably going to use in whatever I make tomorrow with the pound of ground beef in the fridge. The ground beef will either be pasta sauce or chili. I’m leaning towards pasta, but it’s a bit up in the air right now.

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