Mixture: Wash Roma tomatoes, cut the ends off, half and seed. Chop
tomatoes to 1/2 inch (leave at room temperature). Dice red onions
to 1/4 inch. Pick and chop basil into 1/4 inch pieces. In large
bowl add chopped Roma tomatoes, diced red onion, chopped garlic,
salt, pepper, olive oil, and chopped basil; mix well.
Bruschetta: Cut loaf of bread crosswise so you end up with 2 circles,
1 inch thick. Cut bread into 5 pieces and place on a baking tin.
Brush evenly with garlic olive oil. Place in the oven until lightly
browned. Top each piece evenly with bruschetta and serve to delighted