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Tomato bruschetta
Ingredients 450 g (1 lb) Extra Special Mini San Marzano Tomatoes Place tomatoes in a bowl and cover with boiling water. Leave for 1 minute then drain off water. Slip skins off tomatoes, deseed and chop. Add basil and toss together. Toast bread then rub one side with peeled garlic clove and drizzle with a little olive oil. Top each slice with tomato mix and season with black pepper. |
