This is perfect as a bruschetta spread on your favorite toasted French or Italian loaf of bread. Treat it as a dipper if you like for chips or crackers. Really good on hot dogs or hamburgers.

  • 1 Heirloom or Cherokee; or 3/4 pound red or roma tomatoes
  • 4 tbsp. of olive oil
  • 6 large cloves fresh garlic, minced
  • 1/4 cup fresh basil
  • 1 tbsp ground rosemary
  • 1 1/2 tbsp red wine vinegar

First seed tomatoes using these 3 steps:

  1. Place your tomato on a cutting board, stem side facing up.
  2. Roll the tomato sideways so the stem faces to the right, and cut the tomato down the center “equator” line into two halves.
  3. Use a small spoon (I use a quarter teaspoon) to scoop the tomato seeds and any tough white core out of the four seed cavities.


Heat oil in large skillet over medium-high heat. Add tomatoes,rosemary and garlic. Sauté until tomatoes soften, about 5 minutes. Add Basil and vinegar. Season with salt and pepper. Serve at room temperature.