Tuesday, April 24, 2012

Recipe of the Moment: Spicy Bruschetta

 This creation came about almost by accident. I didn't really want to make it. But it was supposed to be part of a stuffed bell pepper recipe I found, or so I thought. Instead I found myself with such a huge dish that I had no idea what to do with it. I wasn't the biggest fan of tomatoes or onions, which is the base for this. But it turned out to be the most incredible, not to mention amazingly versatile, dish I've ever made. This recipe makes a lot, and it can be used in everything. Seriously. I prefer keeping some in the fridge at all times now.

Just to give you an idea: Eat it with the stuffed bell peppers, per the original recipe. Toss some into your pasta, especially if you don't have bacon. Try it with a little bit of bread and goat cheese as an appetizer. Throw it in some soup. Maybe add it to a sandwich. Mostly though, just put it in everything.

6 tomatoes
2 red onions
5 tbsp olive oil
2 tbsp dried thyme
1 tbsp cayenne pepper
1 tbsp paprika
3 cloves of garlic, diced

Preheat oven to 350.

Chop up the onions and tomatoes and mix together in an oven safe dish.

In a separate bowl, mix together the olive oil, thyme, cayenne pepper, paprika, and garlic.

Pour the mixture of oil and spices over the tomato and onion mixture.

Bake in the oven for 30 minutes, stirring every 10 minutes or so. Then enjoy!


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