First, as always, gather all of the ingredients together.

Next, peel and bash the garlic and add to a mortar.

Add some sea salt to the garlic and, using the pestle crush the garlic and then cover with extra virgin olive oil.

Mow, fill a medium pan with water and put on the stove to boil. Start making the tomato concasse by cut a deep star through the centre of the tomato. 

Once the water is boiling immerse the tomato in the water for around a minute or until the skin starts to come loose.

Remove the tomato from the water, being careful of the heat, and start peeling the skin from the cuts.

Remove all of the skin from the tomato.

Once the skin is removed cut the tomato through the previous cuts so that you have 4 quarters.

Now, remove the seeds from the tomato.

To finish the tomato concasse simply roughly chop the tomato into small diamond shapes.

Now, put all of the ingredients into the bowl and add the remaining extra virgin olive oil. 

Mix all of the ingredients together adding a little seasoning if required.

And there you have it. Just spoon the bruschetta mix onto the sliced bread and enjoy. Yum!!