The farmers' markets are starting to turn red with fresh tomatoes, and before long, home gardeners will begin harvesting, too. This week, we'll offer ideas for how to slice, dice and enjoy summer's best fruit. Today's recipe was originally published in SELF magazine in November 2005.
8 ripe plum tomatoes, seeded and diced
2 tablespoons finely minced garlic
1/2 cup coarsely chopped fresh basil
1/4 cup finely chopped fresh parsley
1 tbsp fresh lemon juice
1/2 tbsp extra-virgin olive oil
1 tsp finely minced fresh tarragon
1/4 tsp crushed red pepper flakes
2 baguettes, cut in 1/2-inch-thick slices
6 cloves garlic, cut in half
In a bowl, mix all ingredients except bread and garlic cloves. Add salt and pepper to taste. Set aside, unrefrigerated, 3 hours. Heat oven to 350 degrees. Toast bread on a baking sheet. Rub cut side of garlic on each slice; top with tomato mixture.