Tomato topping for bruschetta

500 grams ripe, tasty tomatoes (try to use vine ripened or organic so they have lots of flavour)

¼  cup olive oil

a few chopped fresh basil leaves

salt and pepper

optional – half a finely chopped red onion

Really you should peel the tomatoes (by cutting through the skins then plunging them into boiling then cold water before pulling off the skins) and remove the seeds, but unless I’m serving to very important guests, I don’t bother.

·        Dice the tomatoes.

·        Mix with other ingredients.

·        Refrigerate.

To serve, toast slices of Italian bread.  Rub over a halved clove of garlic.  Top with tomato mix.