This is one of those recipes that probably occurs in each culture. At first glance, it is reminiscent of Bruschetta, but this is a lttle different, and it's eaten chilled on soft, warm, and cheesey bread. The tangy, zing of the red wine vinegar against the added sweetness of the Splenda (or sugar) is a fresh, new taste for many. It does not taste like a tomato sauce used in Italian recipes.
In the accompanying photograph, it is served on garlic cheese bread. It is especially good on garlic cheddar biscuits made with Mozarella cheese instead of cheddar. You can find the recipe for those popular biscuits here.
Ingredients:
Diced Tomatoes, undrained: 1 small can without any added onions or flavors
Red wine vinegar: 1 Tablespoon
Extra virgin olive oil: 1 Tablespoon
Splenda: 1 packet (You could substitute 2 teaspoons of sugar.)
Sprinkle of salt and pepper
Directions:
- With a whisk or potato masher, break up the diced tomatoes a little bit.
- Add other ingredients and blend.
- Chill well before serving on warm, cheesy bread.
This is so good that I have family members who telephone ahead to call "dibs" on the leftovers.
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