Crostini di Pomodori (Tomato Crostini)

1 1/2 cups ripe plum tomatoes
1 tablespoon fresh oregano, minced
1/2 tablespoon teaspoon pepper
2 cloves garlic
1 tablespoon fresh basil, minced
1 teaspoon kosher salt
1 tablespoon olive oil
Recipe

Steps:

  1. Seed and chop the tomatoes into quarter inch cubes. Put in a strainer and let drain 1⁄4 hour.
  2. Mix all of the ingredients together. Store in refrigerator until 1/2 hour prior to serving.
  3. Place in a bowl with a small spoon and serve with the bruschetta.