Bruschetta With Tomato And Basil

With all the tomatoes I'm getting out of my garden right now, I find myself freezing and making all kinds of tomato recipes. It's so nice that I'm now able to keep fresh Italian bruschetta on hand daily. I have a very easy and delicious bruschetta recipe for those of you who have an overload of tomatoes in your garden right now, or just love the fresh taste of tomatoes in the summer.
Ingredients;
7 large ripe tomatoes
3 large cloves of garlic
1 tsp of balsamic vinegar
2 tbs of olive oil
10 large fresh basil leaves
1/2 tbs chopped fresh parsley
Salt & pepper to taste
1 loaf of French or Italian bread
Olive oil for the bread
Place a pot of water on the stove. Bring water to a boil, then add tomatoes. Let them boil for 1 minute. Remove the tomatoes from water and peel the skins with either a knife, or your fingers. Once the tomatoes are peeled, quarter them and discard pulp and seeds. Chop the tomatoes into small chunks and place into a bowl. Add garlic, balsamic vinegar, olive oil, basil, parsley and salt & pepper to the tomatoes and toss well. Let the mixture set for 30 minutes or more before using.
When ready to use slice a loaf of either Italian, or French bread in half and brush the cut side with olive oil. Toast in an oven that's been pre heated to 450. Once the bread has toasted remove from the oven, then cut into slices and serve by spreading bruschetta over the top.