Bruschetta with Tomatoes

Preheat the oven to 220°C (conventional heat).

Score the bottom of the tomatoes with a cross, briefly plunge them into boiling water, then immediately into cold water.

Peel the tomatoes, remove the cores and seeds, and cut into small dice.

Finely chop the garlic, briefly sauté it in a little olive oil over low heat and mix into the tomatoes.

Finely chop the basil and add it to the tomatoes with the chili flakes, salt and pepper, then mix well.

Lightly toast the baguette/white bread slices, then spread the tomato mixture on top.

Bake the bruschetta in the oven for about 5 minutes until the bread is crisp and the tomatoes are slightly warmed.