Tomato Bruschetta with Roasted Garlic from Lighter, Quicker, Better: Cooking for the Way We Eat Toda

Ingredients

• Kosher salt
• 2½ to 3 pounds ripe tomatoes, peeled, seeded, and cut into ½-inch dice
• 4 to 6 large garlic cloves
• ½ cup shredded basil leaves
• 6 large slices sourdough or coarse country bread
• 6 small basil sprigs, for garnish (optional)
• 3 tablespoons olive oil
• ¾ teaspoon chopped fresh not dried oregano (optional)
• ¾ teaspoon chopped fresh not dried thyme leaves (optional)
• Freshly ground black pepper