BRUSCHETTA IN A BOWL

Makes: 3 cups (750 ml)

2 1/2 cups (625 ml) diced seeded Roma tomatoes

3/4 tsp (4 ml) salt

1/2 cup (125 ml) chopped pitted kalamata olives

1/4 cup (60 ml) drained small capers

2 tbsp (30 ml) balsamic vinegar 2 tbsp (30 ml) olive oil

2 tbsp (30 ml) chopped fresh parsley

1 tsp (5 ml) sugar

1/2 tsp (2.5 ml) basil, crumbled

1/2 tsp (2.5 ml) freshly ground pepper

3 cloves garlic, crushed Baguette slices

1. In a colander or sieve, combine tomatoes with salt. Place over a bowl and let drain for 1 hour.

2. Combine tomatoes and remaining ingredients in a bowl. Transfer to a serving dish.

3. Cover and refrigerate for at least 1 hour or up to 4 hours.

4. Serve with baguette slices.