Preparation

1. Cut tomatoes into quarters and cut out the insides (pulp and seeds). Then cut into small pieces about the size of a dime and place in bowl. You are only using the firmer part of the tomatoes attached to the skin.
2. Chop up half a red onion and add to bowl.
3. Mince up 2-3 cloves of garlic (to taste) and add to bowl.
4. Finely chop up 3-4 basil leaves and add to bowl.
5. Drizzle three glugs of balsamic vinegar over contents in bowl.
6. Drizzle one glug of red wine vinegar over contents in bowl.
7. Drizzle 2-3 glugs of Calivirgin Extra Virgin Olive Oil.
8. Add salt and pepper to taste. Quite a bit of salt is needed. Stir thoroughly and then place in refrigerator for 20+ minutes.
9. Slice bread in ¼ inch to ½ inch thick pieces.
10. Arrange slices into one layer on baking sheet and drizzle or brush Calivirgin Extra Virgin Olive Oil on to one side of each slice. Lightly salt each oil coated side and broil on low for 5-10 minutes until lightly browned.
11. Once toasted, rub each oil/salt coated side with half a garlic clove. Then top slices with mixture in bowl and serve.
12. Note: Try not to get too much juice from bowl because it will make bread soggy (use a fork to top).