Tomato-Basil Toasts

° Makes about 40 hors d’oeuvres

This is a summertime special, to be made when tomatoes are at their juiciest and basil is tender and fresh. The contrast with the crisp toasts is delightful. You can also use this tomato mixture as a sandwich filling, a cold pasta sauce, or a topping for poached or grilled fish.

• 2 pounds ripe beefsteak or plum tomatoes
• 1 cup diced (⅛-inch pieces) red onion
• 6 scallions, cleaned and sliced thin (about 1 cup)
• ½ cup shredded basil leaves
• ⅓ cup virgin olive oil
• 1¼ teaspoons salt
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon Tabasco sauce
• 40 crackers or toasts, for serving (see Note)

Plunge the tomatoes into boiling water for 15 to 30 seconds, then drain. When they are cool enough to handle, peel off the skins. Cut the tomatoes crosswise in half and squeeze out the juice and seeds. Cut the tomato flesh into ¼-inch dice (you should have about 4½ cups).

Rinse the red onion in a sieve under cold water, drain, and pat dry.

Combine the tomatoes, onion, scallions, basil, olive oil, salt, pepper, and Tabasco in a serving bowl and mix well. Place a serving spoon in the bowl, set the bowl on a tray, and serve surrounded by the toasts.

Note: You can use crackers, bagel chips, Melba toasts, or grilled slices of bread or pita.

The easiest way to shred basil is to gather the leaves into a pile, roll them, and then cut them crosswise into fine strips (this is called chiffonade).