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(Makes 1-1/2 cups)

1 cup diced tomatoes, hearts discarded
1/4 cup diced red onion
2 cloves garlic, minced
1/4 cup minced fresh parsley
1/4 cup fresh basil, minced
salt and pepper to taste

Combine tomatoes and next four ingredients in glass or ceramic pan. Add salt and pepper to taste. Refrigerate until ready to serve.

To serve, spoon onto thin slices of toasted baguette.

Recipe from Piero’s Crown Casino, Melbourne, Australia, printed in The Best in the World, edited by Neal Barnard, M.D.

Originally published on and republished with permission

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