Basil Tomato Bruschetta

Start with the best tomatoes you can find. In summer, that means farmers market heirlooms. In winter, Roma or vine-ripened tomatoes are your best bet. Quality matters more here than in any recipe where tomatoes are cooked.

Dice 4 medium tomatoes into roughly ½-inch pieces. Place them in a colander set over a bowl and sprinkle lightly with salt.

Let them drain for 10 minutes — this draws out excess liquid so your bruschetta doesn't make the bread soggy immediately.

While the tomatoes drain, slice a baguette on the diagonal into ½-inch slices. You want pieces that are big enough to hold a proper pile of tomatoes.

Toast the bread: heat a grill pan or regular skillet over medium-high, or use your oven broiler. Toast or grill the slices for 1 to 2 minutes per side until golden with slightly charred edges. The char is flavor.

While the bread is still hot, rub each piece with a peeled, halved garlic clove. The rough, toasted bread surface acts like a grater and the garlic melts right in. This step takes 3 seconds and makes the whole dish.

Drizzle each toast lightly with good olive oil.

Transfer the drained tomatoes to a bowl. Add 2 tablespoons of good olive oil, 6 to 8 fresh basil leaves torn (never cut — tearing releases more oils and prevents browning), and season with salt and black pepper to taste.

Spoon the tomato mixture generously onto each toast piece. Don't be shy — a good bruschetta is piled high.

Optional: drizzle a small amount of balsamic glaze over the top. This is classic but not traditional; real bruschetta purists would object. Do it anyway if you like it.

Serve immediately. Bruschetta waits for no one — eat it while the bread is warm and the tomatoes are fresh.