Ingredients
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Preparation
Seed and chop 2 ripe large tomatoes. Stir in 1 tablespoon sugar and 1 teaspoon coarse salt; let stand until the tomatoes release their juices, 30 minutes. Toss with 4 torn fresh basil leaves. Spoon the tomato mixture and juices onto 6 to 8 slices classic bruschetta. Drizzle with olive oil.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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