6 Roma Tomatoes
1/2 Small Onion
Italian Bread Loaf
To prepare the tomato mixture, first take a stock pot and boil water. Next to the stove prepare an ice bath in a large bowl. Place the tomatoes in the boiling water for a few minutes and then place in the ice bath. This will shock the tomato and make it very easy to peel off the skin. Once the skin is off, dice the tomato in 1/4" squares. Dice the onion to 1/4" size as well. Place your tomatoes and onion in a bowl and mix together. Place 1/6th cup of balsamic vinegar along with a 1/3rd cup of olive oil. Sprinkle with salt and pepper. Mix all the ingredients and then place in the refrigerator overnight.
To make the Bruschetta take your Italian bread loaf and slice into 1/3" slices at a 30 degree angle across the loaf. Take a cookie sheet and spread olive oil along it. Then place your bread sliced on the cookie sheet and place in a pre-heated 425 degree oven for five minutes. Take the bread out and brush olive oil along the top of the bread slices. Place back in the oven for five more minutes. Take out and put on a plate and cover with the tomato mixture. Take your fresh basil and parsley, mince it, and sprinkle on top. Drizzle a little balsamic vinegar across the top and top off with feta cheese.
How to thicken the balsamic vinegar:
Empty your vinegar in a pot and bring to a boil to reduce. After about 15 minutes at a light boil, remove from heat. Drain the vinegar back into the bottle and let cool. You will notice about half of the vinegar is gone but this will produce the thicker balsamic vinegar your find in the restaurants.