Bruschetta

6 tomatoes diced small
1 can diced tomatoes
1 large bunch of basil
1/2 to 1/2 c. olive oil
2 T. thyme
2 T. minced garlic
1/4 c. grated Parmesan cheese
salt & pepper
dash of red pepper flakes

Pour olive oil into large skillet and sauté thyme and garlic on low heat just a few minutes. Add fresh tomatoes, canned diced tomatoes, salt and pepper and simmer on low for 30 minutes. Add fresh basil leaves and simmer a bit longer. Before serving add a dash of red pepper flakes and grated Parmesan cheese. Lovely served with soft baguette bread torn into bit size pieces.

Natalie Usher