Step 1

Mix together the diced tomatoes, diced onion, minced garlic, chopped basil, salt and sugar in a large bowl.

Step 2

Cover and place in the fridge for up to 2 days.

Step 3

Preheat your oven to 210°C/Fan 200°C.

Step 4

(Up to 1 day before serving) Cut the baguette into 2cm slices and brush both sides with olive oil. Bake in the oven for 6-8 minutes until golden and crisp.

Step 5

Before serving, strain the tomato topping in a sieve set over a bowl to remove any excess liquid. Discard the liquid then add 2 tbsp of olive oil to the tomatoes and stir thoroughly.

Step 6

To serve, top each baguette slice with the tomato mixture and arrange on a serving plate. You could also serve the baguette and tomato mixture separately as DIY bruschetta. (To save time and stop them from going soggy.)

Step 7

Serve with a balsamic glaze to drizzle on top. (Optional.)