3 lbvine ripened or plum tomatoes, tips cut, sliced in half, seeds and pulp removed
1 tspkosher salt
1medium red onion, between 4 and 4.5 oz, diced
8 ozfresh basil leaves, rinsed lightly under cold water and patted dry (it’s ok if they’re a bit damp), finely chopped
1 ½Tbsp white balsamic vinegar
Add tomatoes to a non-reactive bowl, and toss lightly with 1 tsp kosher salt. Add red onion and basil, mix to combine, then add the white balsamic toss several times. Store in an airtight container and refrigerate until ready to use.
The bruschetta should keep at least 10 days, refrigerated in an airtight container.
For a better presentation, cut a thin slice from the top of each tomato and discard, then slice in half and remove the pulp and the seeds. Slice into strips, then cut crosswise into smaller cubes.
Serve over Buttery Garlic Bread