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Wash the tomatoes and cut the centre out before chopping it into small pieces.
Chop the garlic finely and add it to the bowl, then break up the basil leaves and add them in too.
Mix in a generous amount of oregano and super generous amount of EVOO!
Sprinkle some salt in and mix it together well. If you are not going to make the Italian bruschetta right away, keep this bowl covered and in the fridge.
Toast 2 pieces of bread using a charcoal grill (if you have one as the smokiness will add a beautiful flavour to the bruschetta that you just can’t beat). If you don’t have a charcoal grill just use your oven.
E ora si mangia, Vincenzo’s Plate….Enjoy!