2 large chopped tomatoes
1 tbsp. salt (or less to taste)
1 tbsp. pepper
1 tbsp. sugar (optional)
2 tbsp. basil (preferably fresh)
1/8 tbsp. minced garlic (more if desired)
1/2 cup extra virgin olive oil (EVOO)

First, remove the juice and seeds from the inside of the tomatoes. It will be juicy enough with the olive oil. Chop the tomatoes, set aside. Mix salt, pepper, sugar, basil, garlic, and extra virgin olive oil. Pour the mixture over the tomatoes.

Toss tomatoes to make sure they are all coated, and let stand in the refrigerator for at least 1 hour to let the flavors blend.

Note: This is great to go on Italian breads, including garlic bread. It's wonderful with some Parmesan or mozzarella cheese sprinkled on top.

Tip: You may want to adjust the amount of salt in your bruschetta according to how salty your bread is.

Submitted by: Jessica Riddle