Vic Williams: Tomatoes and basil on bruschetta

Tomatoes and basil on bruschetta. Picture / Kellie Blizard

Serves 6-8 as pre-lunch nibble

4-6 medium or large tomatoes
1 tbsp salt
1/2 tsp cracked pepper
1 tbsp white wine vinegar
2 tbsps pure olive oil
32 pieces of day-old bread, 1cm thick and 5cm-6cm round or shaped as pictured
2 cloves garlic
3 tbsps extra-virgin olive oil
handful fresh basil leaves

Use a small, sharp knife to remove the stem and core of each tomato. Cut into halves lengthwise and squeeze gently to remove most of the seeds and watery juice. Scrape out the last bits with a teaspoon and discard. Chop remaining flesh into 1cm pieces and place in a bowl with the salt, cracked pepper, vinegar and pure olive oil. Cover and put aside for at least two and up to four hours at room temperature. Don't refrigerate.

Near the end of that time, cut the bread pieces from a baguette or other crusty loaf and toast lightly on both sides either on a barbecue or under the oven grill. Watch closely. They can burn in seconds. While they are cooking, peel the garlic and crush very lightly with the side of a heavy knife.

Rub the toast pieces with the garlic on one side only, and be aware that even a light rub will add quite a strong flavour. Tip the tomatoes, now in a puddle of watery juice, into a colander and drain well. Cut the basil into thin strips. Place the tomatoes in a bowl and test seasoning. Spoon onto the garlicky toast and drizzle with the olive oil.

Scatter basil strips on the top and serve.