Ingredients:

  • 6 medium Roma tomatoes (approx 1.5 lbs / 680g)
  • 1/4 cup fresh basil leaves, chiffonade (10g)
  • 2 cloves garlic, minced (10g)
  • 2 tbsp extra virgin olive oil (30ml)
  • 1 tsp kosher salt (6g)
  • 1/4 tsp black pepper (1g)
  • 1 tbsp balsamic glaze (15ml)
  • 1 baguette, sliced and toasted

Instructions:

  1. Slice the Roma tomatoes in half lengthwise. Gently scoop out the watery seeds and pulp, leaving only the firm outer flesh, and dice the flesh into small, uniform pieces.
  2. Place the diced tomatoes in a fine-mesh colander for 5 minutes to ensure a firm, seedless dice that won't leak.
  3. Transfer the drained tomatoes to a mixing bowl. Add the minced garlic, extra virgin olive oil, salt, and black pepper. Toss gently and let the mixture sit for 10 minutes.
  4. Fold in the fresh basil ribbons just before serving to prevent bruising.
  5. If desired, drizzle balsamic glaze over the topping.
  6. Rub a raw garlic clove directly onto the hot toasted bread to create a flavor barrier, then top with the tomato mixture.