February 12, 2019


Olive oil - 4 tbsp
Long bread stick (baguette) - 1 (cut into 12 slices)
Plum tomatoes - 8
Garlic clove - 1 (crushed)
Sun dried tomatoes in oil - 30 gms (drained and finely chopped) 
Mixed dried herbs - 1/2 tsp
Black pepper
Vinegar - 1 tsp
Sugar - 1 tsp
Fresh basil - 2 tbsp


  • Preheat oven to 220 C. combine 3 tbsp of oil with the dried herbs and season well.
  • Brush both sides of each bread slice with the flavoured oil. Cook for 8 minutes or until lightly golden and crisp.
  • In a large bowl, place tomatoes and cover with boiling water. Leave for 30 seconds. Peel and deseed, then roughly chop the flesh. Set aside.
  • Heat the remaining olive oil in a large frying pan, add garlic, chopped tomatoes, sun dried tomatoes, vinegar, sugar and basil.
  • Cook stirring occasionally for 5 minutes or until heated through. Remove from heat.
  • Spoon tomato mixture onto each of toasts, season and serve.

1 comment:

rathan said...

superb recipe

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