3-5 tbsp extra-virgin olive oil
4 cloves garlic, minced
12 roma tomatoes
1/2 cup basil, washed, dried and chopped
1 teaspoon sea salt or to taste
Wash and remove seeds from the tomatoes. Slice the tomatoes vertically and then horizontally into small cubes, about 1/4" and place in a large bowl. Add minced garlic and basil and mix until combined. Add olive oil but start slowly with 3 tablespoons as you just want to coat the bruschetta and not have it too oily. Add sea salt to taste and combine fully.
Can be made a few hours before or even overnight. Serve with toasted gluten free bread.