08/15/00
1 1/2 pounds of ripe
tomatoes, 6-7 tomatoes, seeded and diced
1/4 Cup fresh Basil,
~15 leaves, cleaned, dry and minced
1/3 cup or less fresh
Parsley, cleaned and minced
6 Tablespoons of
Olive Oil
2 Teaspoons Balsamic
Vinaigrette
2 Teaspoons of Lemon
Juice
1/2 Cup or less of
minced onion or Shallots (green onions)
2 large cloves fresh
Garlic
Salt and pepper to
taste
Touch of H2O
4 Thick slices crusty
Italian bread about 5-inch diameter
Let stand 2 hours
Variation:
Use over spaghetti
noodles for a light and tasty sauce
1/4 cup chopped green
or imported black olives
1 diced cucumber