I love tomatoes, and I think that the perfect way to highlight this produce is by making a tomato bruschetta. I diced a perfectly ripe tomato and added lots of chopped basil, salt, black pepper and olive oil. (Also add red onion if you like, but raw onions just aren’t my cup of tea.) Then I spread vegan butter on two slices of sourdough bread, rubbed them with a clove of raw garlic and toasted them in a pan until crisp and golden. Top with the tomatoes and an extra drizzle of olive oil, and you’re all set.