8 ripe Roma (plum) tomatoes, chopped
2 cloves garlic, minced
½ red onion, Spanish onion or sweet onion, chopped
6 to 8 fresh basil leaves, chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 loaf Italian or French-style bread, cut into ½ inch diagonal slices
This recipe was modified from University of Nebraska–Lincoln Extension.
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