Three Tomato Bruschetta

Many years ago we used to go to a local Italian restaurant that did the best tomato and basil bruschetta I have ever tasted; it was worth going there just for the bruschetta alone! This is my best effort at recreating it and, although I've got some way to go before perfecting it, I think it was a pretty good try.

It made a perfect warm weather lunch today; a single piece with a salad garnish would also be nice as a light starter before a heavy main course. Use the best tomatoes you can get hold of for this, you really need the intense flavour. I can't wait to try it again later in the summer when our own home-grown toms, red onions and basil will be making an appearance.

10 cherry tomatoes, chopped
10 baby plum tomatoes, chopped
6 sun-dried tomatoes in olive oil, chopped
1 tbsp oil from the tomato jar
1 small red onion, finely chopped
large sprig of basil, chopped
6 smallish slices of ciabatta or sourdough
1 clove garlic, cut in half

Put all the chopped tomatoes, the oil, chopped onion and basil in a bowl, mix well then set aside while you toast the bread on both sides, in a griddle pan if you have one. Rub the toasted bread with the cut side of the garlic clove then spoon on the tomato mixture and serve at room temperature.

Serves 2