Summary

Ingredients

• 8 tomato (s), very aromatic (Roma)
• 2 spring onion (s)
• 2 cloves garlic)
• 0.5 ½ bunch basil
• 0.5 ½ baguette (s)
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 50 g parmesan, or more (rated)
• salt and pepper

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Instructions

1. Peel and core the aromatic tomatoes. Then cut the tomatoes and spring onions into the smallest possible cubes and place in a container. Press the garlic, chop the basil and mix with all the other ingredients. Finally, season the mixture with salt and pepper.
2. Shortly before serving, cut the baguette into nice thin slices, brush lightly with olive oil and place in the preheated oven for a few minutes at 180 °. Depending on how brown you want to roast them, then remove them, add the tomato mixture to the bread slices and serve immediately.
3. Finally, two little tips.
4. Skinning is done as follows: cut the tomatoes on the side of the stem with a sharp knife (cross) and then put them in boiling water for a few seconds. Quench briefly under cold water. Done, now the skin can be peeled off wonderfully.
5. I always let the diced tomatoes stand a little first and then pour off the accumulated liquid through a sieve. I repeat this when I have mixed in all the ingredients. That way the bread doesn`t soften.