Bruschetta

Cut the tomatoes into cubes as small as you can with a tomato knife.

Add three to five tablespoons of extra virgin olive oil, a generous amount of salt and pepper.

Crush in the garlic so it disappears into the tomatoes.

Break the basil into small pieces by hand and mix, by hand or with a fork.

Rest the tomatoes 10, 20 or 30 minutes if you have time, to draw out more juice.

Toast the bread one of three ways: on a very hot skillet, in a toaster, or in the oven with the broiler and the fan forced together at 200 Celsius on baking paper. Charcoal on a barbecue is the original way.

On the skillet, toast both sides a couple of minutes each, turning when dark lines appear.

Rub garlic over the hot bread so it melts in.

Spread the tomato juice over the bread first, then add the tomatoes.

Cut off any burnt part with a knife.

Variation: put extra virgin olive oil on the toast and squeeze cherry tomatoes over it, then finish with basil, a sprinkle of salt and pepper.