Ingredients

The following ingredients have 20 Servings
  • 3 fresh roma tomatoes, finely diced (approx. 2.5-3 cups diced)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 8-10 fresh basil leaves, finely chopped
  • 2-3 green onions, finely chopped or 2 tbsp minced red onion
  • 1 tbsp vegan parmesan or nutritional yeast, plus more for topping
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt
  • 1 baguette, sliced diagonally into approximately 1/2 inch slices

Instruction

  • Dice the tomato, removing the watery parts with the seeds. You don’t have to get all the watery bits and seeds out but remove a fair amount of it so the mixture doesn’t become soggy. See photos in blog post for example.
  • Mix everything except the salt (and baguette) together in a mixing bowl. Place in the fridge for 1 hour. If you don’t have time to let it marinate, you can skip that step or even just let it sit for 5-10 minutes. 
  • When ready to serve, lightly toast the baguette slices on a baking tray in the oven at 350 degrees F for 5-10 minutes. Watch closely so as not to burn. They should be lightly browned.
  • Toss the tomato mixture with the sea salt, then top the toasted baguette slices with the tomato mixture and serve right away topped with a little more chopped fresh basil and a sprinkle of fresh-cracked black pepper, if desired.