After cutting the tomatoes, let them sit in a medium bowl while you prepare the other ingredients. When you are ready to put the recipe together, drain the liquid off the tomatoes.

Add the rest of the ingredients to the bowl and stir. Cover and marinate in the refrigerator until ready to use – up to two days.

Toast your baguette slices and top with the bruschetta right away. Use a slotted spoon to make sure you don't get too much tomato liquid. Drizzle with a balsmic glaze if you wish.