6 Roma Tomatoes, seeded, oven dried, then chopped
10 Roma Tomatoes seeded then chopped
3 cloves garlic, crushed (add to taste)
Fresh or dried basil, crushed (add to taste)
1 1/2 T Balsamic Vinegar
1/2 t. Sea Salt
1/8 t. fresh ground pepper
1 1/2 to 2 T Extra Virgin Olive Oil.

Mix these together and adjust to taste. Use quality ingredients, especially the Olive Oil.

Lightly toast a baguette cut on a diagonal. Serve Tomato mixture over bread.

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A Taste of Algona Cook Book

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