7 to 8 tomatoes (preferably Italian: olivette)
1 mid-sized onion,
4 to 5 garlic gloves,
1 pinch of sea salt and black pepper,
2 to 3 celery leaves, minced,
balsamic vinegar of Modena,
olive oil with basil.
Cut tomatoes and onion into small cubes. Crush the garlic. Mix tomatoes, onions, garlic, herbs, vinegar, salt and pepper. Soak with olive oil enough to reach half of the mixture. Set aside at room temperature for 4 hours. (This is the secret of good bruschetta: to marinate at room temperature). Stir two or three times during this period.