Garden Tomato Bruschetta

1 lb ripe garden tomatoes, diced — paste tomatoes (Roma/San Marzano) are best: meaty, so no need to seed ; with juicy slicers, scoop the seeds & watery cores
2 Tbsp good olive oil, plus more to finish
1 Tbsp red wine vinegar (optional — a little lift)
8–10 basil leaves, torn or thin-sliced
1 small garlic clove, grated into the tomatoes · 1–2 whole cloves for the bread
½ tsp salt · black pepper
1 baguette or country loaf, sliced on the bias ~½″
optional: flaky salt, a balsamic drizzle, shaved parmesan

What you need

1 lb ripe garden tomatoes, diced — paste tomatoes (Roma/San Marzano) are best: meaty, so no need to seed ; with juicy slicers, scoop the seeds & watery cores

2 Tbsp good olive oil, plus more to finish

1 Tbsp red wine vinegar (optional — a little lift)

8–10 basil leaves, torn or thin-sliced

1 small garlic clove, grated into the tomatoes · 1–2 whole cloves for the bread

½ tsp salt · black pepper

1 baguette or country loaf, sliced on the bias ~½″

optional: flaky salt, a balsamic drizzle, shaved parmesan

Salt & drain the tomatoes. Toss the diced tomatoes with the ½ tsp salt and let them sit 10–15 min in a strainer or tilted bowl, then pour off the liquid. This is the whole trick — unsalted, undrained tomatoes weep onto the toast and turn it to mush. With paste tomatoes there's little to drain — they're meaty enough to skip seeding and barely weep, so this step is quick.
Dress them. Stir in the olive oil, vinegar, grated garlic, basil, and pepper. Taste and adjust — it should be bright and well-salted.
Toast the bread. Brush the slices lightly with oil and toast — grill, broiler, or a dry skillet — until crisp and golden with a little char at the edges.
Rub with garlic. While the toast is hot, rub one cut face with a whole garlic clove — the rough, crisp surface grates it in. Go light; raw garlic is strong.
Top & serve now. Spoon the drained tomatoes onto the toasts just before serving, finish with a thread of oil, flaky salt, and any extras. Eat right away — it softens fast.

Steps — tap one to keep your place

1. Salt & drain the tomatoes. Toss the diced tomatoes with the ½ tsp salt and let them sit 10–15 min in a strainer or tilted bowl, then pour off the liquid. This is the whole trick — unsalted, undrained tomatoes weep onto the toast and turn it to mush. With paste tomatoes there's little to drain — they're meaty enough to skip seeding and barely weep, so this step is quick.

2. Dress them. Stir in the olive oil, vinegar, grated garlic, basil, and pepper. Taste and adjust — it should be bright and well-salted.

3. Toast the bread. Brush the slices lightly with oil and toast — grill, broiler, or a dry skillet — until crisp and golden with a little char at the edges.

4. Rub with garlic. While the toast is hot, rub one cut face with a whole garlic clove — the rough, crisp surface grates it in. Go light; raw garlic is strong.

5. Top & serve now. Spoon the drained tomatoes onto the toasts just before serving, finish with a thread of oil, flaky salt, and any extras. Eat right away — it softens fast.

No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.