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Toasted Tomato Salad

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)

2 tablespoons fresh basil leaves



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.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889