Serves 8

8 ripe tomatoes, trimmed and diced

1 teaspoon salt

4 cloves garlic, cut lengthwise into paper-thin slices

2 French baguettes, cut into 1-inch slices on the diagonal

⅓ cup olive oil

Fresh-ground black pepper

⅓ cup fresh basil ribbons

• In a bowl, toss tomatoes with salt, taking care to mix well.

• Toss in garlic and spoon tomato mixture into a large colander. Place colander over a bowl, cover loosely, and refrigerate 8 hours or overnight.

• Brush baguette slices with olive oil. Place on a baking sheet and bake at 325ºF until toasted, turning once to toast both sides.

• Discard liquid from bowl under tomatoes. Place drained tomatoes in a serving dish. Sprinkle with black pepper to taste and toss in fresh basil. Serve with toasted bread rounds.

The Power of Salt

Over time, salt draws some of the water from tomatoes, making the tomato flavor more concentrated. The process softens the tomato texture, making it inappropriate for salads. However, it's great for adding fresh tomato flavor to lightly cooked sauces and cold salsas.