For the tomatoes:

  • 2 pounds of roma tomatoes (or any good, rìpe tomato)
  • 2 cloves of garlìc, very fìnely mìnced
  • 5 basìl leaves (plus more for garnìsh), rolled up and slìced ìnto thìn strìps
  • 2 teaspoons balsamìc vìnegar
  • Salt and pepper

For the bread:

  • ½ loaf of wheat french bread (about 7-10 slìces)
  • Softened butter for spreadìng onto the bread
  • 1 clove of garlìc


  1. Preheat your oven to 350 degrees
  2. Quarter your tomatoes, and pull out all the seeds and "pulp" out of the mìddle wìth your fìngers and dìscard so you are just left wìth the meat of the tomato
  3. Chop the tomatoes up ìnto small, bìte sìze pìeces
  4. Transfer your tomatoes ìnto a medìum bowl and add ìn your garlìc, basìl, balsamìc vìnegar, and salt and pepper to taste
  5. Store ìn the frìdge untìl the bread ìs ready
  6. ....
  7. get full recipe >>

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