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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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I was given this recipe from a beautiful Italian woman when I was in Palm Springs. She rattled off the recipe in the store. I was dating my hubby at the time and he was bringing bags of tomatoes to me. I make this anytime I can but its best with homegrown tomatoes (remember the song by John Denver?) The amounts are sorta guesstimates because I rarely measure things and the woman told me to chop some tomatoes onions, etc. also the dried herbs can be replaced with fresh and use as much or little as you like. And please, please, please use a good extra virgin olive oil. I keep a bottle of the expensive brand for this salad only. Cooking time is the chilling time. Ingredients:
3 -4 medium ripe tomatoes |
1 medium onion (i sometimes use red) |
3 -4 minced garlic cloves (can use more or less) |
2 -3 teaspoons dried basil |
2 -3 teaspoons dried oregano |
2 -3 teaspoons dried parsley |
salt |
pepper |
extra virgin olive oil |
baguette, sliced thin |
Directions:
1. Chop the tomatoes into small pieces.
2. Finely chop the onion.
3. Mix together.
4. Add garlic and herbs.
5. Drizzle with olive oil to desired consistency - I like mine moist but not really oily.
6. Salt and pepper to taste.
7. Let sit in refrigerator for 8-24 hours (if you can wait that long!).
8. Just before serving, prepare baguette.
9. slice thinly.
10. brush with olive oil.
11. toast lightly.
12. Serve with baguette slices.
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