Mine was as soon as I saw these beautiful tomatoes. I couldn’t resist, they were my “treat for the week”. So I wanted to make something that would highlight the tomato-goodness and retain the fantastic colours; bruschetta!
I roughly diced the tomatoes, added salt, pepper, finely chopped basil and a good glug of good olive oil, set aside for half an hour. Toast slices of ciabatta, peel a garlic clove and cut it in half, rub onto the toast, top with the tomato mix and eat immediately (before the bread gets soggy!).