Both Saturday night and Sunday we ate Bruschetta! I kicked it up a bit this year by baking it with cheese. Very, very good!!! Sunday my sister made it with our roma tomatoes. People always assume that romas are just cooking tomatoes. No way! With meaty, thick walls they cut into excellent 'pieces', perfect for this recipe! So use regular red romas OR use our greenhouse heirlooms! I use mostly 'stuffer' type heirlooms, the ones that are accordian, ruffled shape for good pieces, then some beefy other colourful ones I used Yellow Ruffled , Pink Zapotec , Black Krim (not a ruffle, but meaty with excellent flavour!), Green Zebra (great look and flavour, but pretty juicy!) & Flamme (awesome bright orange and meaty!) and other various types like Costoluto Genovese ! Jessie's Cheesy Heirloom Tomato Bruschetta: 6-10 medium Tomatoes * 8 cloves Garlic minced* (oh yes, perhaps more, esp. if they are small cloves!!) 1 medium sweet white onion , chopped* big h
