Tomato bruschetta on toasted sourdough, with a cherry-tomato variation, toasted three ways

Cut the tomatoes into cubes as small as possible with a tomato knife, over the bowl rather than on a board so the juice is kept.

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

Crush one garlic clove with a garlic crusher into the tomatoes so it disappears into them.

Tear fresh basil by hand into small pieces and add.

Mix by hand (or with a fork) to draw out the juice.

If there is time, rest the tomatoes 10 to 30 minutes to release more juice.

Variation: halve good, juicy cherry tomatoes to squeeze over the toasted bread.

Toast the bread: originally over a charcoal barbecue; indoors in a very hot skillet, in a toaster, or in an oven with the broiler and fan-forced on together at 200 C.

In the very hot skillet, toast the bread a couple of minutes until dark lines appear, then turn and toast the other side.

Rub a garlic clove over the hot bread so it melts in; spoon on the tomato juice and spread it, then the tomatoes, basil on top and extra juice.

Variation: toast the slices standing up in a toaster, the fastest option, then rub with garlic and top with tomato and juice.

Variation: lay the bread on baking paper and toast in the oven with fan-forced and broiler together; useful when melting mozzarella or cooking sausage mince on top.

Scrape off any burnt parts with a knife; drizzle with extra virgin olive oil and squeeze halved cherry tomatoes over the bread; finish with basil, a sprinkle of salt and pepper.