NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Baggettes with No-Cook Tomato Sauce

6 lg. fresh tomatoes
2 garlic cloves, minced
3 T. extra-virgin olive oil
1/3 c. chopped fresh basil
(or 1 tsp. dried )
1/4 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
1 loaf baggette bread
Garlic dipping oil
Shredded Parmesan cheese

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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