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Toasted Tomato Salad

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Toasted Tomato Salad

2 large tomatoes (skins removed)

2 tablespoons balsamic vinegar

2 tablespoons garlic-flavored oil (or 2 tablespoons olive oil and 1/2 teaspoon jarred garlic and mix well)

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2 tablespoons fresh basil leaves

Salt

Pepper

Loaf of french bread, sliced in half horizontally

8 ounces mozzarella cheese, shredded

To remove tomato skins: Fill a medium saucepan one half full with water. Bring to boiling. Place tomatoes into the boiling water, leave for 15-20 seconds. Remove. Let cool for just a moment or two and then the skin should easily peel off.

Heat oven to 400 degrees. Cut tomatoes into bite-sized chunks and set aside. Mix together the vinegar and oil.

Place the two halves of the bread on a cooking sheet. Place in oven and bake for 5 to 10 minutes, just until lightly browned. Remove from oven.

Spread the oil on the bread. Evenly spread the tomatoes on the bread. Sprinkle the basil on top of the tomatoes and add a sprinkle of salt and pepper. Sprinkle the cheese on top.

Return to oven and cook until the cheese is melted and lightly browned. Serve immediately.

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