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  • Meredith Evangelisti


I have learned to cook a lot of amazing things from the Italians since I have spent so much time in Rome. This dish I learned from a man who lived in Venice, of course I put my healthy spin on it!

It goes really well on top of my Gluten Free Bread, just omit the Everything But the Bagel spice!

What I used:

1.5 lbs of fresh cherry tomatoes, cut into quarters

.5 oz of fresh basil, chopped

3 T olive oil

4 cloves of garlic, chopped

Sea salt to taste

What I did:

Mixed all the ingredients together. Let sit for at least 30 minutes. The longer you can allow to sit the more the flavors bend. Served on top of my Gluten Free Bread.

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