Bruschetta

Honestly, who doesn't love Italian food?

8 roma tomatos, coarsely diced 1 cup fresh basil, chopped 3 cloves garlic, finely diced 3 Tbsp. extra virgin olive oil 1 Tbsp. white wine vinegar 1/2 red onion, chopped (optional) coarse salt freshly ground pepper, to taste

Place the diced tomatos in a colander over your sink, toss them with 2 large pinches of salt and let them drain while you chop the rest of the ingredients. Toss all of the ingredients in a large bowl and store in the frige for at least 1 hour before serving. To serve, use a spoon to pile the bruschetta onto slices of toasted french bread.