Classic Tomato and Basil Bruschetta

1. Chop tomatoes and drain from tomato juice.

2. Sprinkle salt on top and let sit for 10 minutes.

3. Pour away more of the juice.

4. Add fresh basil, pressed garlic (2 cloves), chopped red onion (1/2), olive oil, and a little basil.

5. Chop baguette or ciabatta, coat with oil and garlic on both sides.

6. Roast in oven for several minutes until crispy.

7. Top the bread with the tomato mixture.

Tips

1. Best made with in-season and local tomatoes, not cocktail tomatoes.

2. Optionally fry or roast the bread with olive oil and garlic.

3. Can top the bread with hummus in addition to the tomato mix.

4. For a quick version, use out-of-season tomatoes and baguette.

5. Great as a starter or appetizer; add hummus or tofu for breakfast with wholegrain bread.