Peel, seed and finely chop two med. ripe tomatoes and place in a small bowl. Add 2 large (or 3 med.) cloves of garlic, finely minced, l/2 tsp. salt, l/2 tsp. red wine vinegar and 2 tbsps. extra virgin olive oil. Cover with plastic wrap and let sit at room temp. for 3-4 hrs. to blend flavors. Slice crusty Italian bread into four 3/4″ slices on the diagonal and toast in the oven at 300 for 6-8 mins. or preferably ove a charcoal fire until just lightly colored. Do hnot allow bread to become too hard. Spread tomato mixture on bread, leaving a quarer of an inch uncovered all around. Serve immediately with additional olive oil if desired.
Prodigyw
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recipes from contoocook and beyond