Served as appetizer. Vegetarian dish. Speciality: Kosher, Healthy and Low Cholesterol diet.

Italian

2 large Tomatoes, peeled cored, seeded and chopped

1 slice Sourdough Bread

3 Tablespoons Red Wine Vinegar

3 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Capers, drained

1 Garlic Clove, chopped

3 Tablespoons chopped Italian Parsley

2 teaspoons chopped fresh Thyme

1 drop Tabasco Sauce

Salt and Pepper

6 slices Italian Bread, for serving

Strain tomatoes for 15 minutes. Place the sourdough bread on a plate. Drizzle with vinegar and stand for 1 minute. Place bread, 2 tbs olive oil, capers, garlic, parsley, thyme, tobasco sauce and tomatoes in blender. Process until desired consistency. Season. (this can be done up to 4 hours prior to serving). Preheat oven to 220 degrees celcius. Brush 6 slices of bread with remaining oil and toast until crip and golden. Serve crushed tomato mixture on top.

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 6