Raw tomato with pass gaeta olives and onions of tropea
Instructions
Blanch the tomatoes for 1 minute, cool them in cold water, peel them, pass them and put.
Blanch the sliced bread in the oven, season with oil, salt and chopped olives.
Serve the sliced onion, croutons and passed with basil, salt and pepper.
Ingredients and dosing for 4 persons
- 500 g of tomatoes
- 2 slices of bread
- 50 g of gaeta olives
- 2 leaves basil
- 1/2 cipolla di tropea
- Olive oil extra virgin
- Salt
- Pepper