End Of Summer Tomato Cruda

• 4 cups nicely ripened, yellow or red pear or grape tomatoes, diced or about 1-1/2 pounds Campari tomatoes seeded and diced
• 1/4 teaspoon fresh marjoram
• 1/3 cup loosely packed fresh basil, torn or chopped
• 3 tablespoons Fresh parsley, minced
• 2 small garlic cloves, minced
• 1/4 cup San Servero organic olive oil and a splash of Tuscan herb olive oil
• 1/2 teaspoon sea salt
• Sprinkling of pepper to taste
• Pinch of ground red pepper flakes
• 1/3 cup Parmigiano or a mix Parm and Pecorino Romano, grated or microplaned, reserve some for serving tableside
• 1 1/2 tablespoons capers, rinsed, drained and rough chopped
• A touch of grated lemon zest
• 1/4 teaspoon fresh thyme, minced

1. Combine all of the salsa ingredients with just 1/2 the cheese. Allow to sit covered for about 45 minutes before serving. Serve with Ciabatta Bread, cut thick slices about 1/2 inch thick, drizzled with olive oil, grill or broil until lightly toasted, rub with garlic while still hot.
2. I forgot to add that I don't bother seeding the little tomatoes most of the time.

grape tomatoes, fresh marjoram, fresh basil, fresh parsley, garlic, olive oil, salt, sprinkling of pepper, ground red pepper, romano, capers, lemon zest, fresh thyme

Taken from food52.com/recipes/13906-end-of-summer-tomato-cruda (may not work)