6 large ripe tomatoes (about 2 1/2 pounds), peeled, seeded and sliced
salt and freshly ground black pepper to taste
1/2 cup tightly packed fresh basil leaves, cleaned
8 cloves garlic, peeled and halved
1 cup extra virgin olive oil
one loaf sourdough or coarse Italian bread

Directions:
Place diced tomatoes in a large bowl and season with salt and pepper. Set aside 6 large basil leaves. Chop remaining basil leaves; sprinkle over tomatoes. Add 6 of the halved garlic cloves and the olive oil. Stir; set aside.

After mixture has marinated at room temperature 1 to 2 hours, cut 6 slices of bread, each about 1 inch thick, and toast. While the toast is hot, rub each slice with reserved pieces of garlic. Remove garlic cloves from tomatoes and discard.

Generously spoon tomato mixture onto toast, making sure to include some olive oil with each spoonful. Garnish each bruschetta with one of the reserved basil leaves and serve immediately.

Serves 6.

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