Italian Tomato Basil Dip

This favorite "pupu" (Hawaiian appetizer) is from the Hawaiian Electric Company's cookbook called A Taste To Remember. It is always a "hit" at potlucks and parties. Many folks use the bread for dipping, but I have seen just as many people fill a bowl and eat it with a spoon! It makes enough for an army (or NAVY!).

• Ready In: 45 mins
• Yields: 30-40

Ingredients

• 2 (14 ounce) cans diced tomatoes
• 2  fresh tomatoes (diced)
• 3⁄4 cup extra virgin olive oil
• 2  tablespoons  minced garlic
• 2  tablespoons  chopped fresh basil
• 1⁄4 cup  chopped kalamata olive
• 1⁄3 cup feta cheese
• 1⁄4 cup  balsamic vinegar
•  roasted garlic sourdough bread or   plain  sourdough bread

Directions

1. Bring the diced tomatoes and fresh tomatoes to a boil then remove from heat.
2. Mix remaining ingredients into cooked tomatoes then chill.
3. Slice bread lengthwise and then into serving size pieces about 1/2 inch thick.
4. Place in foil, loosely open at the top with crust side up
5. bake in oven at 300 degrees until out crust is crisp.
6. Serve crispy bread with the dip!