Monday, December 20, 2010
6 - 8 Roma tomatoes
2 t garlic, minced (or 2 cloves)
1 T olive oil
2 t balsamic vinegar
1 T fresh basil leaves, chopped (or 1 t dried*)
1/2 t Salt
1 baguette, French, or Italian bread (or GF alternative)
1/4 c olive oil
1 t Salt
Remove the seeds from the tomatoes and dice the remaining tomato up finely. Roll up the basil tightly and slice up the leaves and then dice them finely. *If using dried basil, add it to the 1 T of olive oil and give it a bit of time to re-hydrate. Toss the tomatoes with garlic, olive oil, balsamic vinegar, basil, and salt. Allow about an hour for flavors to meld together. Meanwhile, slice bread thinly and use a brush to lightly coat the bread with olive oil. Sprinkle with salt and bake at 350 degrees for 20-30 minutes until toasted.
Serve right away or refrigerate and let flavors meld . If refrigerated, allow the tomato mixture to sit out a bit to let the oils warm up.