Thursday, October 23, 2014

Recipe: Spicy Bruschetta

I can't even tell you why I made this dish originally. I don't really care for tomatoes, nor do I like making side dishes. Or even flavorings. (Mostly, I'm just lazy.)

Spicy Bruschetta on toast, with cheese
But when I made the first batch, I had so much of it and it was so spicy that I had to do something with it to get rid of it. I then discovered that this is the most perfect addition to most meals, and as the recipe has evolved over the years, I've grown more and more attached to it. 

I try to keep some in the fridge at all times now, and if I do run out, it's a really quick recipe to make.

Side dish, with stuffed peppers
Mixed into pasta, with goat cheese sauce
Vegetable soup, with mung beans

3-4 large tomatoes
2-3 medium red onions
4 tbsps olive oil
2  tbsps dried thyme
1 tbsp paprika
1/2 tbsp cayenne pepper
3 cloves of garlic, diced

Preheat the oven to 350 degrees.

Chop the tomatoes and the red onions and add to a large mixing bowl. Add in the olive oil, garlic, and spices. Mix well.

Pour the mixture into an oven safe pan, and bake in the oven for 15 minutes, stir the mixture, and then bake for another 15 minutes.