NVDAILY.COM | Reader Recipes
Posted October 29, 2010 | Leave a comment
Baggettes with No-Cook Tomato Sauce
6 lg. fresh tomatoes
Chop tomatoes and place in a bowl. Add garlic, olive oil, basil, salt and pepper. Toss gently. Cover and let stand at room temperature 1-2 hours. Cut bread into 1/2 inch slices. Coat each side with garlic oil. Spread a spoonful of tomato sauce on each slice. Top with parmesan cheese. Place in a covered skillet over medium heat for about 5 minutes or until cheese is melted. Makes about 20 appetizers. Refrigerate any leftover sauce. Sauce is also good with pasta.
Patti Stickley - Toms Brook, VA
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