Bruschetta with Tomato, Garlic & Basil

• 1-1/2 lb. ripe tomatoes (about 5), cut into 1/4-inch dice
• Kosher salt
• Pinch cayenne
• 1 clove garlic, mashed to a paste with a pinch of salt (use a mortar and pestle or a knife)
• 2 leafy sprigs basil, leaves picked and torn or roughly chopped
• 1 recipe Basic Bruschetta

Season the tomatoes well with salt and put them in a colander to drain for 5 to 10 minutes. Transfer the tomatoes to a bowl and fold in the cayenne, garlic paste, olive oil and basil. Taste for seasoning and add salt or a pinch more cayenne if you like. Spoon the tomato mixture onto the grilled bruschetta.