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 contributes recipes via, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. 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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