Parboil the tomatoes for one minute in boiling water. Drain. Using a sharp small knife,
remove the skins of the tomatoes.
Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and
juice from their centres. Also cut out and discard the stem area.
Chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a
bowl and mix. Add the chopped basil. Add salt and pepper to taste.
Align the bread on a serving platter. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread or place some topping on each slice of bread and serve. Delicious served with cottage or brie cheese on the side.