Recipe of the Day (#ROTD)

This is an all time favorite in my house. It can be made ahead of time and in fact, gets better the longer it can sit.

  • 1 French baguette sliced thin
  • 3 lbs of Roma tomatos diced small
  • 3 cloves of garlic pressed
  • 1 cup of basil
  • Mortons table salt
  • pepper

Pre heat the oven to 400°

Slice the French bread and place each slice on baking sheet pan lined with tin foil. Butter each piece of bread and place in the oven for 9 minutes. Check to make the bread is lightly toasted and butter has melted then take out of oven and set aside.

Meanwhile place a colander in the sink~dice the tomatoes and place all the contents into the colander and sprinkle liberally with salt. The salt will start to pull the liquid out of the tomatoes. Let them sit for 30 minutes then sprinkle liberally again with salt and let them sit another 30 minutes. It will fell like you’ve over salted the tomatoes but as the salt starts pulling the tomato juice out of the tomatoes the salt will be lost in the draining liquid. Repeat this 2 more times until there isn’t much liquid left in the tomatoes.

Press the garlic right into colander with the tomatoes and finally chop the basil into the colander as well. Stir all of this together and place in a large bowl. Arrange the toasted French bread on a platter and with a small spoon place the tomato mixture on top of each slice of bread. If you have left over tomato mixture save in the refrigerator and it can be mix into scrambled eggs, salads or simply used to scoop onto tortilla chips.

Happy Eating!!


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