Bruschetta al Pomodoro

Ingredients

• 8 Romas (plum) tomatoes , seeded and chopped
• 5 leaves chopped fresh basil
• 2 cloves garlic , minced
• 1 tablespoon olive oil , or as needed
• 1 pinch dried oregano
• 1 pinch red pepper flakes
• 1 pinch salt
• 1 pinch ground black pepper
• 1 loaf French or Italian-style bread , 1 pound

Instructions

1. 1

   Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

2. 2

   Combine tomatoes, basil, garlic, 1 tablespoon olive oil, oregano, pepper flakes, salt, and black pepper in a bowl; add more olive oil to coat salsa, if needed. Set aside for 10 minutes.

3. 3

   Slice bread into ½-inch-thick slices; arrange on a baking sheet in a single layer.

4. 4

   Broil in the preheated broiler until lightly browned, about 1 minute per side.

5. 5

   Spread tomato salsa on toasted bread slices; return to the oven. Broil until salsa is hot but not cooked, 2 to 3 minutes.