Romano Tomato Topping


  • Makes2 to 2 servings

Brush slices of whole wheat baguette with olive oil and heat on the barbecue until toasty and serve with this topping


  • 5 plum tomatoes, (about 500 g), cored, seeded and finely diced

  • 1/4 cup chopped basil

  • 2 tbsp extra-virgin olive oil

  • 1/2 small garlic clove, squeezed through a press

  • 2 pinches salt

  • 2 tbsp freshly grated Parmesan


  • In a medium bowl combine tomatoes with basil, oil, garlic clove and salt. Garnish with Parmesan cheese.

This article was originally published on Jun 01, 2009

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