Bruschetta al pomodoro

Finely chop the red onion, and tear the basil leaves into smaller pieces.

Cut out the core of the tomatoes, and dice their flesh into approximately 0.5 cm pieces. Place them in a bowl, add the onion, salt, pepper, basil, vinegar, and olive oil, then mix thoroughly.

In a pan, toast both sides of the bread slices until golden brown over medium heat. While still warm, rub them with garlic, then pile the tomato mixture on top, and garnish with Parmesan shavings.