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This is our adaptation of an amazing bruschetta we had at the excellent Sages Restaurant in Seattle www.sagesrestaurant.com                                                                                                                                        We have actually never measured the portions, these are approximations.  A bit of variation is not only OK, its great

Combine in a medium bowl

1-2 medium to large tomatoes, diced (ideally fresh, homegrown) Note: tomatoes lose flavor when refrigerated so ideally make only enough to eat fresh    

2-3 minced cloves of garlic 

Diced artichoke hearts, roughly 1/4 cup (ideally packed in oil rather than water)                                              

Kalamata olives (optional), roughly 12-24 to taste (chopped or whole)                                                              

Capers, roughly 1/4 cup (this is not option and it supplies all the salt needed).  Taste before adding additional salt   

Extra virgin olive oil, about 1/4 cup                                                                                                                         

fresh ground black pepper to taste

Serve on baguette sliced on a bias (angle) and lightly toasted in the oven (optional).  This is an amazing way to eat your fresh garden tomatoes.  For best results you need to start in February or March by planting Brandywine tomato seeds for the best tasting tomatoes every.  They mature late, are very easily damaged and they have very short shelf life, but they can't be beat for flavor.  Enjoy

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