14 ounces of sundried tomatoes.
1/2 cup of sliced garlic cloves.
1 small onion or half of one large onion, diced Basil.
Grated parmesan, to taste.
French baguette, sliced and lightly toasted.
Black ground pepper.
Put the sun dried tomatoes in a bowl. Add a splash of olive oil, some basil leaves, garlic in thin-little slices, oregano, salt, pepper and diced onions.
Cover the oven dish with aluminum foil and lightly oil. The pour in the tomato mixture and cook them in the oven at a low heart for around an hour, stirring occasionally to avoid burning.
Now let it cool at room temperature.
Add a spoonful of tomatoes to the slices of toasted bread and serve with a drizzle of oil.
Finally spice it up with some pepper.
Pinot Noir o Cabernet Sauvignon