I love tomato bruschetta and I'd be lying if I said mine was an authentic version. I base it on a similar dish that was served in a restaurant now long gone from Limerick city 'La Romana'. It was a lovely little place that served delicious pizzas and pasta dishes and it was here that I tasted chorizo for the first time.
What I do is chop up large tomatoes in medium-sized chunks, mix them with some crushed garlic, olive oil, salt & black pepper, some balsamic vinegar and a pinch of sugar. I let this warm gently in the oven and spread it over toaste ciabatta loaf. This is nice for lunch, with salad for dinner or as a dinner party starter.
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