A Different Tomato Bruschetta

• 2 large tomatoes, peeled cored, seeded and chopped
• 1 slice sourdough bread
• 3 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 tablespoon capers, drained
• 1 garlic clove, chopped
• 3 tablespoons chopped Italian parsley
• 2 teaspoons chopped fresh thyme
• 1 drop Tabasco sauce
• salt and pepper
• 6 slices Italian bread, for serving

1. Strain tomatoes for 15 minutes.
2. Place the sourdough bread on a plate.
3. Drizzle with vinegar and stand for 1 minute.
4. Place bread, 2 tbs olive oil, capers, garlic, parsley, thyme, tobasco sauce and tomatoes in blender.
5. Process until desired consistency.
6. Season.
7. (this can be done up to 4 hours prior to serving).
8. Preheat oven to 220 degrees celcius.
9. Brush 6 slices of bread with remaining oil and toast until crip and golden.
10. Serve crushed tomato mixture on top.

tomatoes, bread, red wine vinegar, extra virgin olive oil, capers, garlic, italian parsley, thyme, tabasco sauce, salt, italian bread

Taken from www.food.com/recipe/a-different-tomato-bruschetta-127465 (may not work)