Bruschetta (Tomato Stuff)

Long before it became trendy for restaurants and party hosts to serve Bruschetta, my Mother was making her tomato salad, which we called, the Tomato Stuff.

This is one of those recipes you have to try a few times to make sure you get the ratio of ingredients right, according to your taste. Also, don't try to substitute ingredients. You have to use fresh garlic and basil, RED onion and real olive oil if you want it to come out right.

The recipe was never written down. We all just made it by sight and taste. But Aunt Carm did write her recipe, which she said is the best. I agree.

Bruschetta Recipe:

5 plum tomatoes -- ripe but not soft. You can substitute beefsteak or other red tomatoes. Take out the seeds and mushy stuff.
5 cloves of garlic (give or take)
1/4 of a medium red onion. (Don't use a yellow or white onion.)
1/3 cup of fresh basil leaves
Salt and pepper to taste
1/4 to 1/3 cup of good extra virgin olive oil (Don't use corn or canola oil.)

Chop tomatoes, garlic, onion and basil and put in a large bowl. Add salt and pepper to taste and olive oil. Mix gently.  Cut a baguette or Italian bread into thin slices. Serve with the tomato stuff.