• 2 large red tomatoes
• 2 medium onions
• 4 cloves garlic, chopped
• 6-8 springs parsley chopped
• 8 basil leaves, chopped
• 1 tbsp dried oregano
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil

De-stem. Slice, and fan tomatoes out on plate. Slice one onion thinly and separate into rings. Scatter over tomatoes. Finely chop other onion and combine with remaining ingredients except for oil. Drizzle olive oil onto tomato and onion slices, then top with chopped-onion mixture. Serve with crusty bread and butter.