Tomato and basil bruschetta on grilled sourdough

Remove the stem part of the tomatoes and cut them small directly over a bowl so no juice is lost.

Crush garlic into the tomatoes.

Tear basil leaves by hand over the tomatoes; season with salt and pepper to taste.

Add a generous amount of good extra virgin olive oil and mix so the oil and tomato juice combine.

Rest the tomatoes 5 minutes to an hour; longer draws out more juice.

Heat a barbecue to medium-low so the bread does not burn; toast the bread slices on both sides until crunchy and grilled.

Only once toasted, rub a peeled garlic clove lightly over each slice.

Spoon tomato juice generously over the bread to wet it, then top with a portion of the tomatoes.

Add more basil on top and serve.

Variation: for toppings with no liquid, such as sausage and cheese, spread extra virgin olive oil on the toasted bread first.