Tomato Bruschetta from La Locanda al Castello di Sorci, Tuscany

This Tomato Bruschetta recipe is from La Locanda al Castello di Sorci via Beth Elon's book, A Culinary Traveller in Tuscany. It involves a tomato and garlic sauce rather than chopped tomatoes. While it is a nice dish and easy to make, I prefer bruschetta with chopped tomatoes. This one is worth trying if you prefer a sauce.

FYI, the "sch" in bruschetta is pronounced like the "sch" in the English word "school," not like the "sh" in "shot."

While the book says it serves 4, it produces enough sauce to serve 6 as an appetizer.

Ingredients
- 2 cloves garlic
- 2 tablespoons olive oil (use a high quality extra-virgin olive oil.)
- 6 Italian plum tomatoes, peeled and seeded, or a 1 lb 12 oz can of peeled tomatoes chopped into small pieces
- a good pinch of peperoncino (hot red pepper)
- 1 small bunch chopped basil
- salt
- 4 thick slices of rustic bread toasted (I found that the sauce covered many more than four slices.)

Directions
- Press 1 clove of garlic into the oil over a medium fire.
- As soon as the oil begins to bubble, add the tomatoes, mashing them into the pan. Add pepper.
- Cook until thick.
- Add the basil and salt, and set aside.
- Halve the remaining garlic clove, and rub onto the toasted bread.
- Cover the toast with a spoonful of sauce, and serve warm.