Bruschetta

Ingredients for 4 servings:

• 2 garlic cloves
• 2 cans of tomatoes (800 g each)
• 4 tbsp olive oil
• ½ tsp oregano, dried
• salt and pepper
• 1 spring onion(s)
• 8 slices of bread
• n. B. herbs, fresh, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with canned tomatoes

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Peel and press the garlic. Drain the tomatoes and roughly chop them. Heat 2 tablespoons of olive oil, sauté the garlic and oregano. Add the tomatoes and simmer for 15-20 minutes until creamy. Season with salt and pepper. Let cool, if desired. Meanwhile, clean the spring onions, rinse them, and slice them into fine rings. Drizzle the bread with the remaining olive oil and toast in the oven for 3-5 minutes on each side until golden brown. Spread tomato sauce on the bread. Sprinkle the spring onions on top. Garnish with herbs, if desired. Note: You can also toast the bread in the toaster if you don’t want to turn on the oven. The idea of ​​using canned tomatoes is great, especially in winter when the fresh tomatoes only taste like water. Very aromatic and delicious—even if it takes a bit more effort. For a change, you can add 100g of chopped black olives and 1 tablespoon of capers to the tomato sauce. Or, instead of the spring onions, place 1 slice of mozzarella on each tomato sandwich and place it under the grill for 2 minutes.