Bruschetta

Ingredients 

• 1 lb ripe tomatoes, any variety or combo of varieties, diced
• 1 tsp kosher salt
• 5 Tbsp olive oil
• 2 large garlic cloves, minced
• 8 large basil leaves
• 1 tsp of balsamic vinegar
• pinch of sugar
• Grilled or toasted crusty bread, for serving

Directions

1. Core and dice tomatoes, then transfer to a colander in the sink. Salt the tomatoes and let drain for a few minutes or up to 2 hours.
2. In a small pan, warm olive oil and garlic over low heat until the garlic is fragrant and soft. 3-5 minutes. Let cool.
3. Chiffonade the basil: roll up the basil leaves and thinly slice into ribbons.
4. Once the oil is cooled combine it with the tomatoes, basil, balsamic and sugar in a medium bowl. Season with salt and pepper to taste.
5. Serve over toasted bread.