The Best Homemade Brown Butter Rainbow Baby Heirloom Tomato Sauce

This recipe might be a little boring for some of y'all... it might be exciting for the rest. It's a classic. Something that every gal needs up her sleeve for a multitude of dishes. This is a step-by-step to the best tomato sauce. This girl right here, loves brown butter. I would bathe in brown butter if I could. Hell, I'd make an eau de perfume if I could. It masterfully makes any dish better with its' nuttiness and lusciousness. But back to the sauce, the famous sauce. A great tomato sauce is important because all men love spaghetti + meatballs, lasagna, pizza... you pretty much name it. So, trust me with this one, and make this sauce for all of it. It starts with a shit ton of butter, three sticks, it's worth it, so hush. Along with the shit ton of butter comes a shit ton of heirloom rainbow baby tomatoes. And that's what I love about this recipe because most tomato sauces start with a can of plum tomatoes. Don't get me wrong, I love me some San Marzano Tomatoes, they are great! But, there is something about the freshness of this sauce because of the use of the heirlooms. The flavor is amped up with some fresh garlic, roasted garlic, bell peppers, tomato paste, balsamic vinegar, red wine, dried basil, dried oregano, red pepper flakes, and a'whole'lotta fresh basil. Basil basil BASIL!! Each and every ingredient boosts the sauce in a very unique way. The red wine gives it body, the bell peppers give it some bite, the tomato paste gives a concentrated flavor, the roasted garlic gives it an aromatic smoothness, and the seasonings give it that little extra oomph! And y'all, it only takes about 45 minutes to make, but tastes like you've been cookin' it all day. Don't you worry either, you can say you've been slaving away on this masterpiece, I won't tell anyone!! Enjoy :)

Sauteeing the garlic, onion, and bell peppers...

Rainbow baby heirloom tomatoes being added in...

And the baby tomatoes bursting in the brown butter...

And that torn fresh basil....

Oh, it's starting to look real good...

Here's where you add in the tomato paste, balsamic vinegar, and red wine...

Simmer, simmer, simmer...

And add all that good herbs and seasonings...

Girl, that shit's done.

For the Sauce:

3 Sticks of Unsalted Butter

4lbs of Rainbow Heirloom Baby Tomatoes

4T EVOO

2C Diced Vidalia Onions

2 Cloves of Garlic, Minced

½C Mixed Bell Peppers, Diced

1 Tube of Tomato Paste

1 Head of Garlic, Roasted

2T Balsamic Vinegar

½C Red Wine

1t Dried Basil, Dried Oregano, & Coriander

1T Red Pepper Flakes   

1 Large Bunch of Fresh Basil, Half Chiffonade + Half Torn

Kosher Salt + Fresh Cracked Pepper, To Taste (and a little sugar if needed)

Directions:

1. In a pot, melt the three sticks of butter over medium heat. Reduce the heat to low and let it come to a bubble and start to brown the slightest bit. Add in the tomatoes and cook until the tomatoes until they begin to soften and burst, while the butter browns, about 15 minutes.

2. In a medium pan, heat the EVOO over medium heat. Add in the onion and diced bell pepper and sauté for 10 minutes until translucent. Toss in the minced garlic and barely cook, just about 3-5 minutes.

3. Add the sautéed vegetables into the brown butter-tomato mixture, along with the tube of tomato paste, head of roasted garlic cloves, balsamic vinegar, red wine, dried basil, dried oregano, coriander, and red pepper flakes. Simmer this mixture for 30 minutes.

4. Stir in the torn and chiffonade basil. Season with kosher salt, fresh cracked pepper, and a little bit of sugar (if needed and all to taste).

5. It’s ready to serve!

#instagrub: Eggplant Parmesan with Homemade Brown Butter-Heirloom Tomato Sauce, Creamy Burrata Cheese, Fresh Basil, + a Drizzle of Balsamic Reduction

Eggplant Parmesan with Homemade Brown Butter-Heirloom Tomato Sauce, Creamy Burrata Cheese, Fresh Basil, + a Drizzle of Balsamic Reduction

Tag team, back againnnnnn. It's our official first recipe of the new year!! Hip-hip-hooYAY. Anyway, it's been pretty dreary here in Atlanta. Not only has it been 20-30 degrees outside, but it's raining too, which makes it 10x worse. But with all things in this world, you gotta find that silver lining. With cold weather comes sitting by the fire, wearing cozy sweaters, and eating hearty, warm + toasty, food. That means, we will be eating a-shit-ton of casseroles, soups, pot roast, and roasted winter vegetables. One of those go-to dishes for us is Eggplant Parmesan. Because, lez'be'honest, crispy fried food + melty cheese are practically synonymous with comfort. And as always, I had to give this Italian classic a little oomph. Slices of eggplant are coated into crunchy herbed panko breadcrumbs and fried until golden brown + crispy on the outside and have reached a soft eggplant velvet on the inside. I don't know about you, but I'm jealous of the eggplant, I want to be velvet on the inside... amirite? Instead of the traditional marinara that is thinner and heavy on the tomato paste flavor, I decided to make a tomato sauce by browning a heap of butter until nutty in fragrance, followed by throwing in a mound of baby heirloom tomatoes, so that they can caramelize until they burst. This fresh brown butter-heirloom tomato sauce is oh-so-simple, yet surprisingly equal in flavor to any other sauce I've ever made. More importantly, it thickens to almost a tomato jam-like consistency, which I think lends to a way better Eggplant Parmesan because it maintains great layers and also does not make the fried eggplant any less crispy. That's called a "win-win" y'all. Arguably the best part of any dish is the cheese component. And in this case, it is amped up with something that is better than fresh mozzarella. What could be better than that, you might ask... Burrata. Yes, mozzarella's cream filled cousin is already luscious and dream-worthy on its' own, so why not use it this casserole-style Eggplant Parmesan? Finally, you have to use whole fresh basil leaves in between the other hearty layers, which gives it an extra delightful note that you cannot, will not, and should not miss. After the dish has baked, we like to spoon servings onto our dinner plates with a drizzle of balsamic reduction, followed by a mound of freshly grated Parmesan cheese + a garnish of minced basil!! So you see y'all, as long as it is cold outside, we get to enjoy the little things in life, like this decadent Eggplant Parmesan. Gather 'round your honey, close friends, and family because this is something that you should be required to make if the temperature outside drops below freezing. It is that good!! Enjoy :)

For the Brown Butter-Heirloom Tomato Sauce:

2 Sticks of Unsalted Butter

4 Cloves of Fresh Garlic (2 minced + 2 thinly sliced)

½C Vidalia Onion, Finely Chopped

4C Baby Heirloom Tomatoes

2T Balsamic Vinegar

¼t Dried Oregano

1t Dried Red Pepper Flakes (or less if you don’t want it that spicy)

¾C Fresh Basil, Minced

Pinch of Sugar (or to your desired liking)

Fleur de Sel & Fresh Cracked Pepper, To Taste

For the Breaded Eggplant:

1 Large Eggplant, Sliced ¼inch Thick Slices

2T Kosher Salt

½C AP Flour

1 Beaten Egg + ¼C Buttermilk 

Herbed Italian Breadcrumbs (you can use traditional or panko style)

Canola Oil, For Frying

For the Eggplant Parmesan:

Prepared Brown Butter-Heirloom Tomato Sauce, Room Temperature

Breaded Eggplant Slices (already fried until crispy & golden brown)

2 Balls of Creamy Burrata Cheese, Cut into Slices

Fresh Basil (whole, large leaves)

4T Freshly Grated Parmesan

A Sprinkling of Dried Red Pepper Flakes

Balsamic Reduction, For Drizzling

Directions: 

1. Preheat the oven to 400 degrees and spray a baking dish with Pam. Also, for a helpful hint, it is important that you make sure that you have an equal amount of slices of the eggplant + burrata cheese, as well as that many large fresh basil leaves.

2. For the Brown Butter-Heirloom Tomato Sauce: In a medium skillet, melt the butter over medium heat. Sauté the diced onions + the fresh garlic (both minced and sliced) and cook until translucent. Reduce the heat to low, add the tomatoes and cook until the tomatoes begin to soften and burst and the butter turns brown, about 15-20 minutes. Stir in the balsamic vinegar, dried oregano, red pepper flakes, and basil. Season the sauce with fleur de sel, fresh cracked pepper, and sugar to taste.

3. For the Breaded Eggplant: Cut the eggplant in ¼inch slices and toss the 2T of kosher salt. Arrange in a single layer in a colander for 45 minutes to an hour. Then dry completely with paper towels, making sure to press down and remove any more moisture and excess salt. Next, you have to set up a battering station. I use 3 pie tins. For the first station, I use plain flour. For the second station, I whisk together the eggs and buttermilk. For the third station, I use herbed Italian breadcrumbs. Now, place the slices of prepared eggplant into the flour mixture, then into the egg wash, and finally the breadcrumbs (making sure they are completely covered).

4. Frying the Eggplant: Heat a deep sauté pan to medium heat with the canola oil. Once the oil has heated, fry the slices for 2-3 minutes each side (depending on the size of your fryer, mine is pretty small, so I do 2 at a time). The eggplant should be golden brown on the outside and velvety soft on the inside. Once they are done frying, place them onto a paper towel to drain, and sprinkle them with salt & pepper immediately. After all of the eggplant is fried, you can begin layering your Eggplant Parmesan.

5. Layering the Eggplant Parmesan: Begin the assembling process by spreading a ladle-full of room temperature, brown butter-heirloom tomato sauce into the bottom of the baking dish as a base. Layer the crispy eggplant slices, a piece of creamy burrata cheese, & whole fresh basil leaves, following this shingling technique, repeatedly, until all of the components have been used up. Finish by freshly grating some Parmesan cheese and sprinkling some red pepper flakes over the top of the Eggplant Parmesan.

6. Baking the Eggplant Parmesan: Place the finished dish into the oven and bake until the burrata cheese has melted until ooey-gooey and everything has reached a golden brown color. This should take about 15-20 minutes.

7. Finishing the Eggplant Parmesan: Once it has all melted, crisped, baked, and cooked through, spoon a portion of the eggplant onto plates and garnish with freshly grated Parmesan + a drizzle of balsamic reduction. Enjoy with a hearty glass of red wine! 

Date Night : Squid Ink Pasta with Calamari, Mussels, + Scallops braised in a Herbed, Spicy Heirloom Tomato Sauce and Brown Butter Panko

Squid Ink Pasta with Calamari, Mussels, + Scallops braised in a Herbed, Spicy Heirloom Tomato Sauce

Happy Easter everyone! I hope that everyone is surrounded by family, devouring honey baked hams, and stuffing your faces with carrot cake. Or, well, that's what we tend to do around this joint. But unfortunately, I do not have an Easter themed recipe for y'all today, but instead a Date Night entree. This dish is truly stunning... in person... in photographs... in general. I love the pop of black given from the squid ink pasta and the contrast of color the seafood + tomatoes provide. It looks extremely gourmet, but it was actually quite easy to throw together. We purchased the squid ink pasta a while ago, but we were waiting for the right inspiration to hit us. Usually everyone serves it with seafood because it obviously compliments the flavoring of the pasta. Well, we chose not one, but three types: calamari, mussels, + scallops. You honestly could just leave everything out and just use the calamari... just make sure you double or triple the amount of it. The pasta dish doesn't have a heavy sauce, which I love because it allows the remaining minor components to sing-- quite loudly. The sauce is super simple, in that it takes some sauteed onions, garlic, serrano, seafood stock, white wine, and a whole bunch of heirloom cherry tomatoes. Between the brine-y flavor from the squid ink pasta + seafood, the sweet + spicy tomato sauce, and crunchy brown butter panko, every flavor note is easily achieved. Not only is this delicious for two people, but it can't most certainly feed a big group. And lemme tell you, it's a crowd pleaser. I mean, they always say that you eat with your eyes first... and well, this dish is as colorful as you can get!! Enjoy :)

For the Brown Butter Panko:

4T Salted Butter, Melted & Browned

1C Panko Breadcrumbs

For the Pasta:

2T Unsalted Butter + 2T EVOO

1 Small Red Onion, Thinly Sliced

5 Cloves of Garlic, Thinly Sliced

1-2 Serranos, Thinly Sliced

2C Heirloom Cherry Tomatoes, Sliced in Half

2C Seafood Stock + 2C White Wine

2T Sugar (or to your desired sweetness)

1T AP Flour

1-2t Red Pepper Flakes (or to your desired spiciness)

Sea Salt & Fresh Cracked Pepper, To Taste

½C Mixed Herbs (we recommend minced chives, Chiffonade basil, & tarragon)

½lb Calamari, Cut into Rings

1lb Mussels, Cleaned + Beard Removed

8-10 Seared Scallops

8oz Squid Ink Pasta

Directions:

1. For the Brown Butter Panko: In a small sauté pan over medium heat, melt the butter until it has begun to toast and lightly brown. After it is has browned, pour the butter over the panko and quickly toss to coat the breadcrumbs until they are saturated. Return the buttered breadcrumbs to the pan and continue to brown them until they reach a lightly golden brown color. This should only take a few minutes (make sure to move them constantly, so they don’t burn). Remove them from the pan and place into a bowl, so that they can be used as a garnish later.

2. Bring a pot of salted water to a boil and add in the squid ink pasta. Cook them according to the package; however, ours only took about 3-5 minutes (just make sure it’s al dente). Drain the pasta and set aside.

3. For the Spicy Heirloom Tomato Sauce: Bring a large sauté pan to medium-high heat and add in the butter and olive oil. Once they have melted, add in the red onion slices, garlic slivers, sliced Serranos, and calamari rings. Cook them until they begin to caramelize slightly and become fragrant, about 2-3 minutes (don’t let the garlic burn). Throw in the tomato halves and continue to sauté until they begin to break down and release their juices, about another 3-5 minutes. Stir in the seafood stock, white wine, and mussels. Cover and let this mixture cook on medium-low heat for about 10 minutes in order for the flavors to meld and allowing the mussels to open up. Afterwards, sift the 1T of AP Flour over the sauce and stir to combine (this will help the sauce thicken a bit and hold onto the pasta better). Now, it’s time to season the sauce with red pepper flakes, sea salt, & fresh cracked peppers. Once it has been seasoned to your liking, add in ¼C of the fresh mixed herbs (saving the other portion for garnishing).  Add the drained squid ink pasta into the spicy heirloom tomato sauce and toss to cover the noodles completely.

4. Serving the Pasta: Dump the squid ink pasta onto a serving platter and place the seared scallops all over the dish. Garnish with the remaining ¼C of fresh mixed herbs and sprinkle the brown butter panko all over the dish.

5. Enjoy with some toasted bread and a glass of red wine!

"One Pot Wonder" Pasta with Rainbow Linguine, Baby Heirloom Tomatoes, Sun Dried Red Peppers, Fresh Basil, Artichokes, + Creamy Goat Cheese

"One Pot Wonder" with Rainbow Linguine, Baby Heirloom Tomatoes, Sun Dried Red Peppers,
Fresh Basil, Artichokes, + Creamy Goat Cheese

I liked to call myself a "snooty foodie". And by no means, do I mean that positively. All the time, I get requests from my mountain man, family members, and friends asking for something that I just completely turn my nose up too. Casseroles, pot roast, pasta, & slow cooker meals to name a few. I don't know, I guess I'm a complicated girl, who likes complicated food. However, there is a certain recipe that has been floating around the internet and has taken the world by store. And it's all because of Martha. Martha, martha, marthaaaaaaaa. I was certainly skeptical of course, it seemed too easy, too simple, and down right impossible. It literally requires you to throw pasta, vegetables, aromatics, liquid, and herbs into one pot and boil it all together to form one luscious, creamy dish... without the fuss of dirtying up a million pas & utensils. I stored this recipe away for a day that I was scrambling to find something quick to cook for dinner. And well, tonight was the night that I would pull it out for examination. Her original recipe isn't as "fully loaded" as mine, but I'm sure they are equally tasty. I started off with a tomato basil theme, but it kinda grew + expanded from there when I added artichokes, white wine, chicken stock, sun dried red peppers, roasted garlic paste, pesto, and goat cheese. Hands down, our favorite component was the sun dried red peppers. We swear by the brand, DeLallo. So if you can get your hands on those, you won't regret it! They are sweet, slightly smokey, and plump beautifully during the cooking process. And lemme tell y'all, these peppers are amazing on a homemade pizza! As for the pasta, any kind will do, but we loved the idea of using gourmet rainbow linguine because, well, it's gorgeous and tasty. Once everything has cooked through and the pasta has soaked up all of the liquid and achieved the perfect al dente texture, toss in some softened goat cheese (or even some brie would be a great substitute as well) and stir until an extra creamy sauce is formed. For this dish, it calls for two bunches of fresh basil... one is added in at the beginning to "perfume" all of the components and the other is thinly shaved and lightly folded in just a minute before serving. I think that it's a really important step because it creates a wonderful balance between the rich sauce and herby basil. But you know what's best about this recipe? It would be great all year long, no matter what season it is! I can't even imagine how much better the pasta would be with fresh summery basil and juicy heirloom tomatoes... it's practically what my dreams are made of here, people. So give this recipe a try because it literally will become your "one pot wonder" and a weekly go-to!! Enjoy :)

ingredients: fresh basil, baby heirloom tomatoes, fresh garlic, roasted garlic paste,
artichokes, rainbow linguine, sun dried red peppers, onion, + creamy goat cheese

is that food for the eyes or what??

toss it all in and call it a day!

luscious, creamy, hearty, but fresh. it literally as it all. 

For the One Pot Wonder Pasta:

16oz Gourmet Rainbow Linguine Pasta

1 Sweet Vidalia Onion, Sliced

16oz Baby Rainbow Heirloom Tomatoes, Sliced in Half

14oz Artichokes, Drained + Quartered

½C Sun Dried Roasted Red Peppers, Julienned (we love the brand, Delallo)

4 Cloves of Fresh Garlic, Thinly Sliced

2T Roasted Garlic Paste + 2T Homemade Pesto

2 Bunches of Fresh Basil (one for the cooking process & one for finshing)

4C Chicken Stock + 1C White Wine

2t Dried Oregano

½t Red Pepper Flakes

Fleur de Sel, Fresh Cracked Pepper, & Olive Oil (to your preference)

4oz Creamy Goat Cheese, Room Temperature (although brie could be substituted here)

Directions:

1. For the Pasta: Combine the linguine, baby tomato halves, sliced onion, quartered artichokes, sun dried red peppers, garlic, roasted garlic paste, pesto, 1 bunch of basil, red-pepper flakes, olive oil (I used about two big glugs), fleur de sel, and fresh cracked pepper in a pot. Pour the chicken stock and white wine all over the pasta components in the pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 15-20 minutes.

2. Finishing the Pasta: Once the liquid has reduced and thickened, add in the softened goat cheese and stir to melt and form a creamy sauce. Season the dish with more salt and pepper if needed (we actually added a touch of honey to round out all of the flavors). If the pasta has an al dente texture, then it is ready to serve! Chiffonade the remaining bunch of basil and toss that in just before serving. This will give the pasta a wonderful, aromatic taste and balance the creaminess with its’ herbed flavor.

Roasted Tomato Bruschetta with Whipped Goat Cheese + Freshly Grated Parmesan

Roasted Tomato Bruschetta with Whipped Goat Cheese + Freshly
Grated Parmesan

Isn't it so crazy how fast time flies? I mean, every day it seems like each hour passes so slowly, but then you wake up, and it's next year. Does anybody else feel like that or is it just me? I feel like I have been catapulted with slingshot across time, and in an instant, I can't even remember why I feel like I have whiplash. This week has kind of been like that for me. I slowly started to feel like my old self again, got out of bed, worked out, hung out with a friend, showered, cooked a little, and just did, well, normal shit. After going through periods of being extremely ill for months at a time, over a period of four years, and slowly crawling my way out of it each time, days like today I can never take for granted. I never took pride in the fact of being the person who I am. I always envied those people who lived in the moment, took chances, and didn't care what other people thought of them. I so wanted to stop plowing through the list of things I had to get done for the day, not just because I wanted too, but because that was what I was supposed to do. Up until the age of 21, I almost sold my life to playing soccer, so much so, I missed out on a lot of activities all kids should experience. At the time, it was worth it... going to practices sometimes 2-3 times a day, from 4PM until dark, slaving away, over + over, traveling out of town for tournaments every weekend and during most holidays. Don't get me wrong, I loved every minute of being with those girls, but it was something that was just always... expected of me. I can barely recall any specific memories of those days, but it consumed my entire being. It got me into college at the University of Alabama and I can't be grateful enough. But suddenly on the first day of pre-season, my soccer career had ended. Immediately, I was catapulted again into an entirely new arena of living. What is my next step? What do I want to be when I grow up? Who I am? Am I going to make it alone? What do I do? Naturally, I threw myself into my schoolwork. Although, I had never cared much about making good grades, if I studied, I was a great student. So, I chose to study Nursing while at 'Bama and, once again, excelled. I had almost a 4.0 GPA, made all the academic achievement lists, and managed to have a pretty damn good social life. Then bam, health problems galore. One after another, whiplash after whiplash, I slowly watched something I had worked so hard for start to slip away... again. Being bed-ridden for so long, you learn a lot about yourself and the people around you. You learn whether you're a fighter or one who cowers in the corner. You inherently become a pessimist or an optimist, either of which, people love or could possibly hate. You learn who loves you, cares for you, and sticks by your side, even in the darkest of times. Besides watching Netflix all day long, I scoured the internet and became enthralled by food blogs. Their creativity, their gorgeous pictures, their amusing stories... it was all-inspiring. It just clicked, and so I began to cook. I had helped out in the kitchen before, but hadn't done much, and knew barely anything when it came to food. Cooking became an outlet for frustration and also for fun. At the time, I wasn't even allowed to eat anything, yet I managed to create meals and dishes for my family and friends that they loved, and seeing that enjoyment was fulfilling enough. Once I was cleared to eat and I could see the color begin to return in my face and my body, I got more + more creative, even developed my own sense of style + point of view. And now here we are today, I'm that girl. The one that host parties, cooks every dinner, makes birthday cakes, develops secret recipes, fucks up some, and succeeds a good bit. It's so soothing, finally. This whole timeline flashed before me on Tuesday, as I sat across from my young niece trying to blow out her birthday candles on the cake I had made her. She has her whole life ahead of her, and just a day before, I thought I was in her shoes. And I'm not, I'm here. I made it. I found what I truly love to do, AND before my mid-life crisis. That's probably my biggest accomplishment so far (besides finding the man of my dreams), and ya know what, I'm proud of it, I'm proud of it all. This blog, these recipes, they are a labor of love. Will y'all help me celebrate it? Even though Summer has said its' goodbyes and gone into hiding, I took one of our favorite dishes that we enjoy during that time, Bruschetta, and gave it a little touch of Autumn. Instead of fresh heirloom tomatoes, sweetened + ripened by the hot sun, I roasted some cherry tomatoes in the oven until they were concentrated with so much flavor. There is just something about roasting vegetables that "screams" fall to me, no? Yep. The tomato topping is finished with all the classic ingredients, but taken over the top with a bunch of roasted garlic. Finally, I fried some bread rounds in olive oil and spread the crusty tops with some homemade whipped goat cheese and a big 'ole spoonful of the good stuff. Garnish with freshly grated parmesan and you have a crowd pleaser. I know this because my two year old niece had about three; it was impressive, nonetheless. So maybe, just maybe, this bruschetta got me out of my funk. I hope it can warm your soul through 'n through, like it did ours. Enjoy y'all :)

For the Roasted Cherry Tomatoes:

2 Pint of Rainbow Heirloom Cherry Tomatoes, Sliced in Half

Olive Oil, For Drizzling

Fresh Thyme or Fresh Rosemary

Fleur de Sel & Fresh Cracked

For the Roasted Tomato Topping:

Prepared Roasted Cherry Tomatoes

½C Shallot, Finely Chopped

8 Roasted Garlic Cloves, Minced

½C Fresh Basil, Chiffonade (plus a little extra for garnishing if you like)

1T Olive Oil  

1T Red Wine Vinegar + 1T Balsamic Vinegar

¼t Crushed Red Pepper Flakes + Dried Oregano

Salt & Pepper, To Taste (and a pinch of sugar for sweetness)

For the Bruschetta:

Prepared Tomato Topping

Homemade Whipped Goat Cheese, For Spreading

Thick Slices of Country Bread

Olive Oil, For Frying

Freshly Grated Parmesan Cheese

Directions:

1. For the Roasted Cherry Tomatoes: Preheat the oven to 400 degrees and toss the tomatoes lightly with olive oil, salt, and pepper. Spread them out in one even layer on a baking sheet. Roast the tomatoes for 30-40 minutes or until the tomatoes are soft, caramelized, and starting to char. Set them aside until ready to use.

2. For the Tomato Topping: Combine all of the ingredients in a mixing bowl and mix until everything is incorporated. Let the mixture sit at room temperature to allow the flavors to meld.

3. Heat about 1 inch of olive oil in a deep sauté pan over medium-high heat. Fry the slices of bread in the oil until golden brown & crispy, about 2 minutes on each side.

4. Assembling the Bruschetta: Spread the fried bread with a layer of whipped goat cheese, roasted tomato topping, basil Chiffonade and freshly grated Parmesan. Enjoy immediately.