|Roma tomatoes||8 , peeled, seeded, and chopped (Italian Plum)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||8 Clove (40 gm), smashed|
|Baguette||1 , sliced into 1/2-inch thick slices|
|Chopped italian parsley||2 Tablespoon (For Garnish)|
|Freshly ground pepper||To Taste|
To peel tomatoes, dip in boiling water for 1 minute, then immediately into cold water.
The peel will come off easily.
Mix the tomatoes with the olive oil and garlic and marinate for a few hours.
When ready to serve, remove the garlic and save for another use.
Toast the baguette slices.
Put tomatoes on top, sprinkle with parsley, salt, and pepper, and serve.