Toasted Tomato Salad
2 large tomatoes (skins removed)
2 tablespoons balsamic vinegar
2 tablespoons garlic-flavored oil (or 2 tablespoons olive oil and 1/2 teaspoon jarred garlic and mix well)
2 tablespoons fresh basil leaves
Loaf of french bread, sliced in half horizontally
8 ounces mozzarella cheese, shredded
To remove tomato skins: Fill a medium saucepan one half full with water. Bring to boiling. Place tomatoes into the boiling water, leave for 15-20 seconds. Remove. Let cool for just a moment or two and then the skin should easily peel off.
Heat oven to 400 degrees. Cut tomatoes into bite-sized chunks and set aside. Mix together the vinegar and oil.
Place the two halves of the bread on a cooking sheet. Place in oven and bake for 5 to 10 minutes, just until lightly browned. Remove from oven.
Spread the oil on the bread. Evenly spread the tomatoes on the bread. Sprinkle the basil on top of the tomatoes and add a sprinkle of salt and pepper. Sprinkle the cheese on top.
Return to oven and cook until the cheese is melted and lightly browned. Serve immediately.