Nothing says summer like the flavor and aroma of fresh tomatoes, straight from the garden. This recipe features fresh tomatoes as the star of a flavorful fire-roasted bruschetta. Bright and herbacious, with a tangy balsamic glaze, this is a serious people pleaser. We love it on top of Traeger'ed chicken breasts as a fresh and light weeknight meal, but trust us, it is absolutely delicious served with sliced crostinis as an appetizer as well.
Prep Time: 15 minutes
Cook Time: 10 minutes
Recommended Pellets: Any
4 roma tomatoes, sliced 1/2 inch thick (any variety will work nicely, if you have a favorite)
1/2 bunch green onions
3 cloves garlic, finely chopped
4 tablespoons fresh basil, thinly sliced into ribbons
4 tablespoons balsamic vinegar
1 tablespoon brown sugar
Salt and pepper to taste
Start your Traeger on Smoke with the lid open for 4-5 minutes to establish fire. Close the lid and tu6n temperature setting to high. Allow to preheat for 10-15 minutes.
Meanwhile, combine 1 clove of the chopped garlic with the balsamic vinegar and brown sugar in a small bowl. Stir until the brown sugar dissolves.
Drizzle the sliced tomatoes with olive oil and season liberally with salt and pepper.
Place tomatoes directly on the grill.
Brush the tops of the tomatoes with the balsamic mixture.
Close the lid and roast the tomatoes for 4-5 minutes. Flip the tomatoes and brush the tops of the tomatoes with more of the vinegar mixture. Close the lid and roast the tomatoes for an additional 4-5 minutes. Tomatoes should be soft. Remove them from the grill, and allow them to cool.
Peel the skin off of the cooled tomatoes. It should come off easily. Coarsely chop the tomatoes and transfer to a mixing bowl. Add in the green onions, remaining 2 cloves of garlic, and basil. Add salt and pepper to taste. Serve immediately and enjoy!!
We used fresh basil from our herb garden. (If you haven't yet, you should check out this awesome post on herb gardening!)
**If you are interested in serving with chicken, simply season the breasts with salt and pepper before grilling. Cook alongside the tomatoes, brushing with the same balsamic mixture until an internal temperature of 175 degrees F is reached. Serve alongside paste for a hearty and quick weeknight meal.