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Tomatoes Provincial with Baguette


1/3 cup extra virgin olive oil
3 tablespoon red wine vinegar
2 crushed garlic cloves
1 tsp brown sugar
1/4 tsp pepper
6 large tomatoes (squeeze out seeds)
10 large basil leaves (diced into thin strips)
1/2 cup black olives (pitted and sliced) optional
1/2 cup parmesan cheese (grated )

Combine first 6 ingredients. Stir, add diced seeded tomatoes, basil, olives and grated parmesan cheese. Let stand for at least an hour. Serve with Baguette.(this is a long narrow french bread).




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.