• Wash the tomatoes, cut the stems off. Slice diagonal. Take a spoon and scoop all the guts out of each tomato. Cut length wise into julienne slices, then turn them to dice. Add the diced tomatoes to a large bowl.
• Add the garlic, olive oil, salt, and pepper to the tomatoes. Mix well and set to the side.
• Rinse the basil, and pat dry. Take the largest basil leaf and place at the bottom then add the remaining basil in layers on top. Roll up and hold tightly, cut very small strips so that the basil is “chiffonade“.
• Add the chiffonade basil to the bowl, and mix well.
• Refrigerate for 30 minutes before serving.

Assemble Bruschetta

• To serve, slice into ¼-½ inch slices. Toast bread if desired. Top each slice of bread with a spoonful of bruschetta mixture.