If you’ve got a thriving tomato plant or two right now, it’s probably furnishing you with more tomatoes than you know what to do with! Here’s one way to use up a bowlful of ripe, amazing tomatoes: a classic Italian Bruschetta. It’s easy to whip up (5 minutes!) and so versatile. Make up a batch and keep it in your frig as a dip on toasted bread, accompaniment for scrambled tofu or grilled vegetables, or a veggie burger topping! You can even toss it into cooked pasta or simmered whole grains, or top a nut and grain loaf with a dollop as a flavorful sauce. Go ahead, and mix up a batch of my classic, antioxidant-rich Bruschetta today. And don’t be afraid to mix it up! Check out my Purple Basil Heirloom tomato version, too. And even if you don’t have a vegetable garden, this is the time of year for fresh tomatoes. Enjoy them in dishes like this as often as you can.