I’m sure that most people already have a version of this in their repertoire. I’ve certainly eaten gallons of it throughout the summers of my recent past. It’s just so good and easy. It makes a perfect appetizer, delicious lunch, and even a savory breakfast. This is more of a “throw in whatever you have” kind of a thing, but here’s my basic version to get you started.
- 3 medium tomatoes, chopped
- 1 – 2 cloves garlic, chopped finely*
- 2 – 3 T fresh oregano, chopped**
- salt to taste
- olive oil to taste (like 3 T or so)
Mix everything together in a bowl. Serve over toast (or crostini if you want to be fancy). It will get all soupy from the tomato juice and I like to use really dry toast to soak up all those garlicky juices.
*You can also add some chopped onion if you like
**Most any herb would work well here. Basil is especially good. I just have ten tons of oregano in my garden.