Directions

1. Remove the core and seeds from the tomatoes then dice into uniform pieces. Add diced tomatoes to a colander placed over a bowl and season with salt. Let sit for about 1-2 hours to let the tomato juice come out.
2. Once most of the juices are out, add diced tomatoes to a mixing bowl with a lid.
3. Use a microplane to grate garlic, then add to the tomatoes.
4. Stack basil leaves on top of each other and roll them up. Finely slice, then add to tomatoes.
5. Add Clebby’s Avocado Oil and stir until the tomatoes are evenly coated. Season to taste with salt and pepper. Cover and transfer to the fridge until ready to serve. The longer it sits the better it gets. Let it sit for at least 2 hours before serving.
6. To serve, top tomatoes over toasted bread. Drizzle with balsamic glaze and sprinkle with grated parmesan.