Ingredients
Directions
Preheat the oven to 400-450°F.
Prepare your "crusts" by brushing a little extra virgin olive oil (only about 1/8 to 1/4 teaspoon per crust) over one side of each tortilla. Place the tortilla oiled side down on a cookie sheet.
Peel the tomato. (You'll save yourself a tremendous amount of time if you first plunge the tomato into some boiling water, then using a slotted spoon, remove the tomato and hold it under some running cold water.)
Once you have the tomato peeled, dice it holding it over a small bowl so that you catch all of the juices. To the diced tomato, add a pinch of sugar, the salt, one teaspoon of extra virgin olive oil, and the pepper, if you're using it.
Divide the tomato mixture over the top of the two or three tortillas. (The number of tortillas will depend on the size of your tomato.)
Sprinkle the tops of the diced tomato mixture with a generous amount of dried minced garlic. Add basil, parsley, and oregano to taste.
Top with grated mozzarella cheese.
Bake for 3 to 5 minutes, or until the cheese bubbles.
Ingredients
Directions
Preheat the oven to 400-450°F.
Prepare your "crusts" by brushing a little extra virgin olive oil (only about 1/8 to 1/4 teaspoon per crust) over one side of each tortilla. Place the tortilla oiled side down on a cookie sheet.
Peel the tomato. (You'll save yourself a tremendous amount of time if you first plunge the tomato into some boiling water, then using a slotted spoon, remove the tomato and hold it under some running cold water.)
Once you have the tomato peeled, dice it holding it over a small bowl so that you catch all of the juices. To the diced tomato, add a pinch of sugar, the salt, one teaspoon of extra virgin olive oil, and the pepper, if you're using it.
Divide the tomato mixture over the top of the two or three tortillas. (The number of tortillas will depend on the size of your tomato.)
Sprinkle the tops of the diced tomato mixture with a generous amount of dried minced garlic. Add basil, parsley, and oregano to taste.
Top with grated mozzarella cheese.
Bake for 3 to 5 minutes, or until the cheese bubbles.
