- 3 very ripe red Roma tomatoes
- 10 large fresh basil leaves, chopped
- Sea salt
- Extra-virgin Texas olive oil
- 2 cloves garlic, crushed
- 1 baguette French bread
- Slice the tomatoes. Core and remove the seeds Dice and mix with chopped basil, sea salt and 2 tablespoons of the olive oil in a medium bowl. Add the garlic and mix well. Cover and refrigerate for at least 3 hours. To serve, slice the baquette into 1/2-inch slices and toast lightly in the broiler. Drizzle a few drops of olive oil over each slice, then spread a scoop of the tomato mixture over the olive oil. Serve immediately.