Scallion Tomato Bread

• 1 pint grape tomatoes
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 medium green onions, thinly sliced
• 2 large cloves of minced garlic
• 2 tablespoons mayo
• 1/2 cup thinly sliced basil leaves
• 1 12 inch baguette, sliced lengthwise
• 4 tablespoons finely grated parmesan cheese

1. In a medium sauce pan warm the olive oil and then add the tomatoes, salt and pepper. Over medium heat, saute the tomatoes until they just begin to crack and split their skins. Add the garlic and sliced green onions and reduce the heat to low. Partially cover the pan and let the mixture cook for about 30 minutes, stirring regularly.
2. At that thirty minute mark if the tomatoes haven't fully disintegrated, break them up with a spoon or fork and saute another minute. Everything should be soft and gooey.
3. Cool the mixture and then add the mayo and basil. Spread the mixture on the cut sides of the baguette. (you may have a little extra- save it for spreading on toast tomorrow) Divide the parmesan over the baguette halves. Bake in a preheated 375 oven for about 10 minutes. Turn the oven on "broil" and run the baguettes under for one or two minutes.

grape tomatoes, olive oil, salt, black pepper, green onions, garlic, mayo, basil, baguette, parmesan cheese

Taken from food52.com/recipes/17259-scallion-tomato-bread (may not work)