Tomato Bruschetta

Tomato Bruschetta

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil (optional)
3 cloves minced garlic
1/4 cup olive oil
1.5 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed (fresh optional, for dried – use less)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Homemade Tortillas - Native Style!

To make about 8 tortillas, you will need:

2 cups flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 Tablespoon shortening

3/4 cup warm/hot water

Put cast iron skillet/plate on stover over medium heat. 

Mix flour, baking powder and salt together. Add shortening and mix with your fingers only, until consistency of ingredients is pretty uniform. Add the water (plus or minus a little - it takes practice to get the right consistency). 

Knead/smear the dough for a while (sorry, I'm not sure how long!). Then break into 8 pieces. Knead each piece a little, then roll into a ball. Flatten/smush the ball and set aside. 

Once all balls are made and flattened, roll out. Start the rolling pin in the middle and work your way out. Make 1/4 turns and keep rolling out until tortilla size. 

Cook on cast iron skillet/plate on medium for 15 seconds. Flip, and blot out bubbles with wadded up clean towel.

Repeat for more tortillas. Works best in batches of 8 tortillas at a time.