Easy brushetta which I have tweaked from a recipe learnt from my stint working as a cook at a Mediterranean restaurant at a well known riverside tourist haunt.
Use the freshest ripened tomatoes you could get hold of. Dice into small bite size. It's optional to deseed the vegetable before adding extra virgin olive oil, garlic, salt, pepper, chopped basil leaves, oregano and soft brown sugar.
Lightly toast sourdough or denser variation of continental baguette. Spoon tomatoes onto bread and serve immediately. A light, refreshing and healthy meal.
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