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Ingredients
- 1 (14 ounce) can Italian-style stewed tomatoes
- 1 -2 garlic clove, crushed
- 2 tablespoons fresh basil, chopped
- 1 French baguette, cut into 1/2-inch, slices
- 1 tablespoon olive oil
Method
- Drain tomatoes, reserving liquid.
- In small saucepan, boil reserved liquid with garlic, 5 to 6 minutes, stirring occasionally.
- Remove from heat.
- Chop tomatoes; combine with garlic mixture and basil.
- Brush bread with oil and broil until golden.
- Top with tomato (cheese first, if using) mixture.
- Serve immediately.
