4 medium tomatoes, peeled, seeded, and very coarsely chopped
2 teaspoons kosher salt
12 slices crusty French or Italian bread, about 3 inches in diameter
1 garlic clove, peeled and split
3 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
2 tablespoons dry vermouth or a fruity red wine
2 teaspoons fresh thyme leaves, or 1 teaspoon dried
1 teaspoon dried oregano
Freshly ground black pepper
Toss the tomatoes with the salt and drain for 30 minutes in a large colander set over a bowl.
Under a hot broiler, toast the bread slices on both sides. Rub the toasted top of each slice with the split garlic clove and lightly brush the top of each slice with the olive oil.
Gently press down on the drained tomatoes to extract even more juices. Then transfer them to another bowl and toss with the balsamic vinegar, dry vermouth, thyme, and oregano. Season with the pepper to taste. Spoon the tomato mixture in small mounds on top of the toasts and serve at once.
yield: 12 BRUSCHETTAS