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8 ripe Roma (plum) tomatoes, chopped2 cloves garlic, minced½ red onion, Spanish onion or sweet onion, chopped6 to 8 fresh basil leaves, chopped2 tablespoons extra-virgin olive oilSalt and freshly ground black pepper, to taste1 loaf Italian or French-style bread, cut into ½ inch diagonal slices
This recipe was modified from University of Nebraska–Lincoln Extension.
Civil Rights Statement: University of Wisconsin, U.S. Department of Agriculture and Wisconsin counties cooperating. An EEO/AA employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title IX and Americans with Disabilities Act (ADA) requirements.
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