Open-Face Roasted Tomato Sandwich

Ingredients

• Baguette Bread

  Budgens

  2 oz or 57g

• Basil Pesto

  Kroger

  ¼ cup or 60g

• Tomatoes

  Red, ripe, raw, year round average

  1 slice, medium (1/4" thick) or 20g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

Directions

1. Pre-heat oven to 375 degree F.
2. Generously Spread pesto on two slices of hearty, thick bakery style bread or a baguette.
3. Slice tomato into thick slices. Place two of the tomato slices on each piece of bread (or more depending on the size of your tomatoes/bread).
4. Sprinkle dried basil, dried garlic, sea salt and pepper on top of the tomatoes and drizzle with Olive Oil.
5. Put in oven for 10 minutes, when the bread starts to crisp up and tomatoes are visibly roasting (darkening up a bit), turn the heat up on the stove to broil for an additional 3-5 minutes until the tops of the tomatoes and the sides of the bread start to darken considerably. Watch closely to ensure that the bread does not burn!
6. Serve and enjoy!

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