Bruschetta with Tomato and Basil

I made this bruschetta recipe for a dinner party a week ago. Then I read the post for Trina's bruschetta chicken and it sounded good to me. I didn't have the ingredients for her bruschetta chicken but I had leftovers from my party. So,instead of putting the brushetta on toasted bread I put it on grilled chicken and angel hair pasta. It was really good. It's also really good the traditional way on bread. It is a fast make, we were eating within 25 minutes.


Ingredients
6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste


Method
Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice. Chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

I also had some fresh mozzarella I wanted to use up so I chopped that up and added it. It was good but not necessary.