Bruschetta

Serves 3

• 5 Roma tomatoes (1 pound)
• 1 to 2 large cloves garlic, finely minced
• About 5 medium/large leaves fresh basil, chopped
• 1 teaspoon oregano
• Extra-virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1 loaf Italian bread, sliced on the bias
• Vegan parmesan, optional

Using a sharp paring knife, cut away the stem area from each tomato. Slice each tomato at its equator. Using a teaspoon, gently scoop out and discard seeds and liquid. Dice tomatoes, place in a colander to drain, and set aside. Toss tomatoes with basil, garlic, oregano and just enough olive oil to coat. Season with salt and pepper to taste. If desired, toast bread slices using a grill, broiler or toaster-oven. Serve bread topped with a spoonful of tomato mixture and vegan parmesan if desired.