- 1 12 oz package cherry tomatoes (halved and/or quartered) or 4-5 plum or roma tomatoes (diced)
- 1 tsp black pepper
- ½ tsp salt [ground Himalayan Pink]
- 2-3 TB olive oil
- 1 medium yellow onion [110-120g ] (cut into ribbons)
- 4-7 Large Cloves Garlic (minced, leave 1 cut in half for rubbing on baguette)
- 12-15g or 1 package of Basil (cut in thin strips via chiffonade)
- ½ cup kalamata olives (diced)
- ¼-⅓ cup grated parmesan cheese or vegan parmesan cheese
- 1 Baguette (cut into bite size pieces)
Note: For the cherry tomatoes, cutting them in a mixture of halves to quarters adds great variety to each bite. I try to vary up the cuts for to include different textures; so you could cut half of them into halves and the other half into quarter size pieces. For Plum and/or Roma tomatoes, just ensure they’re smaller bite size pieces.
- Place the cut up tomatoes and seasoning into a bowl and mix together thoroughly. Place in fridge and allow to soak for at least 15 minutes.
- Add the olive oil and onions to a small cooking pan and mix together. Cook on medium-high heat until onions are lightly browned and/or translucent, should take about 3-5 minutes. Stir frequently to evenly cook.
- When the onions are transparent and/or lightly browned add the minced garlic and cook for 1 minute.
- Set aside the garlic, onions, and any leftover oil to cool for at least 5 minutes.
- Add the olives and basil to the tomatoes and mix together.
- Once cooled, add the onions, garlic, and olives to the tomatoes and mix together.
- Lastly, add the cheese and allow to sit for at least 10 minutes in the fridge. Mix every 3-4 minutes. This allows all of the flavors/juices to marinate and mix together.
- Warm the baguette, or whatever bread you’ll be using in the oven until lightly toasted.
- Using the cut clove of garlic for the bread. Use each cut side to rub gently on the warmed bread. The heat from the bread and freshly cut garlic will give the bread a nice, subtle garlic flavor. This last step can be omitted.