Method
Remove any tough cores from larger tomatoes, then chop all the toms evenly – you can cut them into large chunks or tiny dice, as preferred, but keep them all roughly equal. Tip the tomatoes into a mixing bowl. Next, trim and peel the onion and cut it into dice or chunks the same size as the tomato pieces, then add to the tomato bowl along with the 2 tbsp oil and a dash of vinegar (try stirring in just half a teaspoon first, then taste and add more according to preference). Season to taste with salt and vinegar, then chop or rip about two-thirds of the basil leaves into the bowl and stir gently to combine. Leaving the tomato mix to mingle its flavours for a bit, slice the ciabatta lengthwise and preheat the grill. Put the ciabatta under a hot grill and toast lightly on both sides. Peel the clove of garlic and slice it lengthwise, then rub each piece of bread with a garlic half – the garlic will catch on the nubbly toasted bread, so you won’t end up with much leftover garlic. Drizzle the garlicky bread lightly with olive oil, then slice each piece either in two (for four servings) or into smaller ‘soldiers’ if serving as finger food. Pile the tomato mixture on to the bread pieces, then scatter over the remaining torn basil and serve.