Bruschetta al pomodoro

Finely chop the onion. Tear the basil into smaller pieces.

Remove the tough core from the tomatoes and cut the flesh into 0.5 cm cubes. Place them in a bowl, add the onion, salt, pepper, basil, vinegar, olive oil, and mix.

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