Directions:
- Prepare the tomatoes by coring them and scoring the top with an X. To blanch the tomatoes, place them in boiling water for 1 minute and then immediately transfering them to an ice bath.
- Peel off the skins of the tomatoes, remove the seeds and dice them into 3/4 inch pieces.
- In a medium bowl, toss the tomatoes, 1/3 cup olive oil, balsamic vinegar, red wine vinegar, 1 tablespoon garlic, basil and salt and pepper to taste.
- Marinate in the refrigerator for 1/2 an hour.
- In a small bowl, combine the remaining oilve oil and garlic. Brush the slices of bread with this mixture and toast or grill them. Just prior to serving, warm the bread slices in the oven.
- Place the tomato mixturein the centre of a large round platter. Arrange the bread slices around the tomatoes and garnish with roasted read peppers and olives. Sprinkle the parmigiano-reggiano on top of the tomatoes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.94 Kcal (749 kJ) | ||
| Calories from fat | 148.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.5g | 25% | |
|---|---|---|---|
| Cholesterol | 0.59mg | 0% | |
| Sodium | 103.41mg | 4% | |
| Potassium | 36.04mg | 1% | |
| Total Carbs | 5.78g | 2% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 238.67 Kcal (999 kJ) | ||
| Calories from fat | 198.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.01g | 25% | |
|---|---|---|---|
| Cholesterol | 0.79mg | 0% | |
| Sodium | 137.93mg | 4% | |
| Potassium | 48.07mg | 1% | |
| Total Carbs | 7.71g | 2% | |
| Sugars | 3.26g | 10% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 1.1g | 2% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.5mg | 2% | |
| Calcium | 28.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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