1 pound red ripe tomatoes
2 cloves garlic — minced
3⁄4 cup fresh basic leaves
Pinch of crushed red pepper
3 tablespoons olive oil
8 ounces French bread loaf — cut into 1⁄2 slices, brushed with olive oil and toasted
Peel the tomatoes using a soft peeler and then dice.
Mince the garlic onto a cutting board. Add the basil, crushed red pepper and salt. Chop together to make a rough pesto and toss in with the tomatoes. Mix with the olive oil. Taste and correct the seasonings adding more salt or red pepper flakes as needed. The tomatoes may be used immediately or left to rest for 1 – 2 hours at room temperature to develop the flavors.
Lightly brush each slice of bread with olive oil on both sides. Grill or broil the bread to thoroughly toast just before serving. If desired, rub each slice with a peeled clove of garlic. Stir the tomatoes well and spoon it onto the bread. Serve immediately.