Bruschetta with tomato

Wash the San Marzano tomatoes thoroughly. Dice the San Marzano tomatoes into small, even pieces and place them in a colander to drain any excess liquid for at least 15 minutes.

While the tomatoes drain, prepare the garlic. Peel all the garlic cloves. Mince approximately two-thirds of the garlic very finely. Reserve the remaining garlic cloves whole.

Wash the Fresh basil leaves. Stack the Fresh basil leaves, roll them tightly, and slice them into thin ribbons (chiffonade).