INGREDIENTS
- 9 small sized, vine ripe, tomatoes. Or two regular sized.
- 12-20 fresh basil leaves (must be fresh).
- 2 cloves of garlic (must be fresh).
- 2-3 table spoons of quality olive oil.
- Salt (pinch).
Clean it, Cut it, and Combine it. Put it in the fridge and serve
it within a few hours. I strain it a bit before putting it on the
bread to prevent the bread from becoming soggy.
For the Bread:
Brush the pieces with a bit of olive oil and toast it on the grill.
Use a nice hard crusted Italian or French bread. Or use a
Ciabatta.
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The finished product. Delicious.
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It'll keep in the fridge for a few hours. I've never had it around longer than 4-5 hours though. We eat it right up.