1/2 c. olive oil
1/4 c. red wine vinegar
1/4 c. chopped fresh basil or 1 1/2 tsp. dried
1 med. red onion, diced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 lb. ripe tomatoes, about 2 lg., cored, thinly sliced
1 loaf Italian bread (16 oz.)
1 (6 z.) pkg. Mozzarella cheese, sliced

1. Mix olive oil, vinegar, basil, salt, pepper in medium bowl; add tomatoes and onion, turning to coat all sides. Cover with plastic wrap. Refrigerate 2 hours.

2. Heat broiler, slice bread in half lengthwise and hollow out a little of center of the bread, both halves. Put bread, cut side up on baking sheet. Remove tomatoes and onions with slotted spoon from marinade to side dish. Brush marinade over cut side of bread. Broil bread until golden, 2 minutes. Remove from broiler. Top with cheese, tomato slices and onions. Broil until tomatoes are hot, cheese is melted and bread toasted. 6 servings.