Ingredients
- 3 3 1 1/2 roma tomatoes, finely diced (about 1 1/2 cups)
- 1 1⁄4 1⁄4 teaspoon salt
- 1 1 1 tablespoon minced fresh basil
- 2 2 2 teaspoons minced garlic
- 1 1 1 tablespoon grated parmesan cheese
- 2 2 2 teaspoons diced marinated sun-dried tomatoes
- 1 1 1 pinch dried parsley flakes
- 2 2 2 teaspoons extra virgin olive oil
- 1 1 1 teaspoon balsamic vinegar
Preparation
Step 1
Directions
Toss diced tomatoes with basil, garlic, marinated sun-dried tomatoes, olive oil, vinegar and salt in a medium bowl. Cover and chill 1 hour.
When you are ready to serve the dish, preheat oven to 450°F.
Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet.
Sprinkle a couple of pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp.
Pour tomato mixture into a serving dish (strain off the liquid) and serve it up alongside the toasted bread slices.
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Directions
Toss diced tomatoes with basil, garlic, marinated sun-dried tomatoes, olive oil, vinegar and salt in a medium bowl. Cover and chill 1 hour.
When you are ready to serve the dish, preheat oven to 450°F.
Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet.
Sprinkle a couple of pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp.
Pour tomato mixture into a serving dish (strain off the liquid) and serve it up alongside the toasted bread slices.
Submit a Correction