The tomatoes should be ripe, fruity, aromatic and not too firm. You can tell when you buy it if you rub the skin gently and smell it. Peel the tomatoes, make cross-cut marks, briefly put them in boiling water, drain, rinse with cold water and peel off the skin. Skin and finely dice the onion and garlic. Remove the core and the stem of the tomatoes. Do not dice the tomatoes too finely. Finely chop the herbs.
Mix the onions, garlic, tomatoes and herbs. Season carefully with the oregano, it is very intense. Mix in less if necessary. Season with freshly ground salt and pepper and mix with a little olive oil. You don`t want the tomatoes to swim in the oil. Add just enough to let it shine slightly and to bind the mass a little. Store covered until it is time to finish the bruschette. Under no circumstances put them in the refrigerator, otherwise the tomatoes will lose their aroma.
Cut the bread into slices. Preferably roast the slices on the grill, in a non-stick pan or on the toaster and brush them thinly with olive oil. If you like a particularly intense garlic taste, you can rub the slices with a clove of garlic before spreading the oil on them.
Distribute the tomato mixture on the roasted slices as desired. Arrange the bruschette on a platter and coarsely or finely grate the parmesan cheese over it. It is best to serve it straight away and fresh, while the bread is still warm and crispy. Possibly have more Parmesan and a salt and pepper grinder ready. Some guests like to add spices.
Tip: You can also incorporate olives, peppers or capers into the tomato mixture, if you like. It can look good and it is well known that the eye eats with it.
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