from Kate & Mike O’Connor-Masse, Chino Valley Farms

2 pints (1 ½ lbs) Romas, diced
1/3 cup chopped sweet red onion
2 large cloves garlic, minced
1/4 cup chopped fresh basil
2 tbsp. olive oil
2 tbsp. red wine vinegar
Salt & pepper, to your taste
Shredded mozzarella cheese (optional)

Sliced baguette or Italian bread, lightly toasted.

Combine Romas, onion, garlic, basil, oil, vinegar, salt and pepper.

Spoon tomato mixture onto toasted bread slices, or over mozzarella, if used. Mozzarella is optional, but it does prevent the topping from soaking the bread. Serve immediately.