|Ripe tomatoes||3 Medium, peeled, seeded and chopped|
|Onion||1 Small, chopped|
|Chopped fresh basil/2 teaspoon dried basil||2 Tablespoon|
|Garlic||1 Clove (5 gm), pressed|
|Ground black pepper||1⁄4 Teaspoon|
|Canape bread/3 french baguettes||1 , baked (1 Loaf)|
|Olive oil||2 Tablespoon|
Peel tomatoes with 3-inch Self-Sharpening Paring Knife, cut in half and gently squeeze out seeds.
Chop tomatoes and onion with Food Chopper; place in Batter Bowl.
Add basil to tomato-onion mixture.
Press garlic with Garlic Press.
Add garlic, salt and pepper to tomato mixture and stir well.
Preheat oven to 400° F.
Slice bread into pieces 1/4-inch thick and arrange in single layer on 13-inch Round Baking Stone.
Lightly brush slices of bread with oil.
Bake 10 minutes or until lightly browned.
Remove from oven, scoop a little tomato mixture on each slice of toast and serve warm.