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.