bruschetta a la ‘mo

• 1 tablespoon olive oil
• 1/2 teaspoon red chili flakes
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• 2 14-ounce cans chopped tomatoes, drained
• 1 tablespoon capers
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons parmesan cheese, finely shredded
• 2 tablespoons coarsely chopped fresh basil
• Butterfly chips or a thinly sliced and toasted baguette, for serving

In a large skillet, heat olive oil over medium-high heat.  Sauté chili flakes, shallot, and garlic until fragrant and lightly browned, about 5 minutes.

Add tomatoes, capers, salt, pepper, and balsamic vinegar to pan, lower heat to medium-low and simmer, stirring occasionally (with a firm wrist ladies) for 20 minutes.

Serve immediately warm, or refrigerate and serve cold later. This is also delicious as a sauce with your favorite pasta.