Tomatoes and basil on bruschetta
- Use a small, sharp knife to remove the stem and core of each tomato.
- Cut into halves lengthwise and squeeze gently to remove most of the seeds and watery juice. Scrape out the last bits with a teaspoon and discard.
- Chop remaining flesh into 1cm pieces and place in a bowl with the salt, cracked pepper, vinegar and pure olive oil.
- Cover and put aside for at least two and up to four hours at room temperature. Don't refrigerate.
- Near the end of that time, cut the bread pieces from a baguette or other crusty loaf and toast lightly on both sides either on a barbecue or under the oven grill.
- Watch closely. They can burn in seconds. While they are cooking, peel the garlic and crush very lightly with the side of a heavy knife.
- Rub the toast pieces with the garlic on one side only, and be aware that even a light rub will add quite a strong flavour. T
- ip the tomatoes, now in a puddle of watery juice, into a colander and drain well.
- Cut the basil into thin strips. Place the tomatoes in a bowl and test seasoning.
- Spoon onto the garlicky toast and drizzle with the olive oil.
- Scatter basil strips on the top and serve.