YUMMMMMMMY. Tomatoes are rolling in. This snack is something I can eat as a meal with a glass of wine 8 days a week!
You will need:
5 ripe tomatoes (about 1 ½ pounds), cored, seeded and diced
1 teaspoon Kosher salt, or to taste
10 to 15 leaves fresh basil, sliced (chiffonade)
¼ cup extra-virgin olive oil, plus more for brushing the bread
2 garlic cloves chopped
Toasted Italian Bread
Place the diced tomatoes in a colander and toss with 1 teaspoon of salt. Place the colander over a bowl or in the sink and let the tomatoes drain (the salt will help the tomatoes release the extra liquid) for about 30 minutes.
Remove the tomatoes from the colander and discard the excess liquid. In a large bowl, combine the tomatoes with the sliced basil and ¼ cup olive oil.
Let sit at room temperature. Spoon over bread and serve.
You can absolutely use the tomato topping on grilled chicken, fish or toss with hot pasta!
Some people top with fresh grated Pecorino and/or balsamic glaze.