Tomato and Brushetta CU - Summer is here

My neighbor, Karen, has a tomato ready to be picked.  I do have thyme, oregano and lemon basil herbs. My Roma tomatoes are all green, but went to Farmer's market to make brushetta.**  To me it is like an Italian salsa served on bread. You can vary the ingredients & seasonings. Both images taken with the native app camera. Edited right image to lighten & sharpen- PSE 11.

Per Merriam & Webster dictionary the definition of bruschetti is:  thick slices of bread grilled (baguette), rubbed with garlic, drizzled with olive oil, often topped with tomatoes and herbs, and usually served as an appetizer.  You certainly can vary the herbs and if you look on the Internet you will find all kinds of recipes.   I prefer to make it simple and not even toast the bread and rub with garlic because I plan to eat it after I put it on the bread. Toasting does keep tomato juice from making the bread get as soggy.   If you put enough garlic in the chopped tomatoes, you would not need to rub the bread with garlic.  Once you have the basic ingredients you can use the leftovers to put on cooked pasta, squash, egg plant, or with garbanzo beans as a salad...or to use as an Italian salsa.   I don’t really use a recipe.  I chop Roma tomatoes, onions (chives), Serrano peppers, garlic then add  vinegar, olive oil, salt & pepper and Italian seasoning mix or chopped fresh oregano, basil, thyme, chives.   It is best to mix ahead to allow flavors to marry.  Some people top with mozzarella and put under the broiler to melt the cheese.  You can sprinkle with grated Parmasean cheese. Hint:  You can add dried tomato powder to the mixture to give more intense tomato flavor. In GSO this powder is available at the Savory Spice Shop in the New Friendly Center.