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This is awesome. It is my favorite tomato recipe, but I refuse to make it in the Spring and Winter when the tomatoes are yucky. This calls for fresh vine ripened tomatoes.
None of these measurements have to be exact, it is entirely depending upon taste. Also, it tastes even better then next day when the flavors have had a chance to marry.
4-6 medium to large tomatoes, peeled and seeded (this is a bit time-consuming, but important)
1/4 to 1/3 cup chopped fresh basil
2-3 cloves garlic, minced (love my pampered chef garlic press for this!)
Approximately 1 teaspoon salt (taste it and check. you may need less. I use the salt grinder so I have to taste it)
Approximately 1/2 teaspoon pepper, to taste
Apprximately 2 Tablespoons olive oil
Mix ingredients and chill in refridgerator for at least 3 hours.
For bread:
Use a heartier bread or baguette.
Slice bread and drizzle or spray with olive oil
Bread can be toasted on the grill (my favorite) or toasted in the oven
Top each slice with about 2 tablespoons of tomato mixture and set on platter.
Serve as soon as possible or bread will soften. It will still taste fabulous, though. Tomato mixture should last several days in the fridge
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Jennifer
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