2 lbs. fresh tomatoes (roma, heirloom, beefsteak…whatever is in season is best)

1/2 fresh onion

4 cloves fresh garlic

1 bunch fresh basil

4 tablespoons extra virgin olive oil

sea salt and fresh ground pepper

Italian bread or baguette

Finely dice the tomatoes, removing seeds. Finely dice onion and 3 of the garlic cloves, keeping one aside. Toss all together.

Slice basic leaves into strips (chiffonade).

Add basil to tomato mixture. Drizzle with olive oil. Season with salt & pepper, to taste.

Sice baguette on the diagonal. Toast slices briefly, in the broiler, no more than a minute or two. Rub toast slices with 1 clove of garlic.

Top toast slices with tomato mixture. Serve and enjoy!


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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