Bruschetta recipe
 Use the best tomatoes you can get hold of to make sure this very simple bruschetta delivers delicious a taste of Italy. 500g/1lb2oz ripe, full-flavoured tomatoes (such as Sungold or Gardener's Delight)2 tbsp extra virgin olive oil1 medium shallot or small red onion, finely choppeda squeeze of lemon or 1 tbsp white wine vinegarsalt and fresh ground black pepper 500g/1lb2oz ripe, full-flavoured tomatoes (such as Sungold or Gardener's Delight) 2 tbsp extra virgin olive oil 1 medium shallot or small red onion, finely chopped a squeeze of lemon or 1 tbsp white wine vinegar salt and fresh ground black pepper ciabattagarlicolive oilblack olivesanchoviesfresh basil leaves ciabatta garlic olive oil black olives anchovies fresh basil leaves Method Put the tomatoes in a bowl and cover with boiling water. Remove the tomatoes after 30 seconds then peel them using a sharp knife. Cut into quarters and scoop out the seeds.You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve.For the bruschetta, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. You can use the tomato salsa as it is, or mix it with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on its own or with other antipasti. Put the tomatoes in a bowl and cover with boiling water. Remove the tomatoes after 30 seconds then peel them using a sharp knife. Cut into quarters and scoop out the seeds. Put the tomatoes in a bowl and cover with boiling water. Remove the tomatoes after 30 seconds then peel them using a sharp knife. Cut into quarters and scoop out the seeds. You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve. You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve. For the bruschetta, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. You can use the tomato salsa as it is, or mix it with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on its own or with other antipasti. For the bruschetta, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. You can use the tomato salsa as it is, or mix it with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on its own or with other antipasti. Recipe tips Ideally bruschetta should be served when the bread is freshly toasted and warm, and the toppings cold.