Best Brushetta

• 1 12 lbs ripe plum tomatoes (about 8-10) or 2 very ripe tomatoes, peeled, seeded, chopped
• 2 tablespoons finely chopped onions
• 1 teaspoon parsley
• 2 garlic cloves, minced
• 14 cup chopped fresh basil or 14 cup dried basil (1 tbsp fresh = 1 tsp dried) or basil, cut finely
• 2 teaspoons red wine vinegar
• 6 tablespoons extra virgin olive oil
• kosher salt
• ground pepper
• 4 slices thick crusty Italian bread (baguette)
• 2 garlic cloves, chopped finely or 2 peeled garlic

1. Cut tomatoes in half, squeeze out seeds and juice.
2. Chop into small dice and place in bowl.
3. Add onion, garlic, parsley, basil, vinegar, half the olive oil, salt and pepper to your taste.
4. Let stand at room temperature for about 1 hour,drain liquid.
5. On broil, toast bread on both sides until golden.
6. Quickly brush one side of each slice with remaining drained liquid or remaining olive oil.
7. While still warm, rub garlic clove on other side surface of toast.
8. Spoon tomato mixture on top & serve.

tomatoes, onions, parsley, garlic, fresh basil, red wine vinegar, extra virgin olive oil, kosher salt, ground pepper, crusty italian bread, garlic

Taken from www.food.com/recipe/best-brushetta-418512 (may not work)