The Weaver Family

3 firm roma tomatoes, finely diced (about 1 1/2 cups)
1  tablespoon minced fresh basil
2 teaspoons minced garlic
2 teaspoons diced marinated sundried tomatoes
2 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
9 to 10 slices ciabatta bread (or Italian bread)
1 tablespoon grated parmesan cheese
pinch dried parsley flakes

1. Toss diced tomatoes with basil, garlic, sundried tomatoes, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour.
2. When you are ready to serve the dish, preheat oven to 450 degrees F.
3. Combine parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the parmesan cheese mixture over each bread slice. Bake for 5 minutes or until bread is starting to crisp.
4. Pour tomato mixture into a serving dish (strain off and discard the liquid), and serve it up alongside the toasted bread slices.

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