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Prepare large beefsteak tomato (or 2 Roma types), finely chopped and mashed up with a fork.
You need small clove garlic.
Use fresh basil, finely chopped plus a whole leaf or two for garnish (you can use 1/4 to 1/2 teaspoon dry basil).
Prepare kosher salt to start.
Prepare olive oil.
Use lemon or balsamic if needed for more tartness.

After you chop your tomatoes, either take the back of a fork and mash them up a bit or use your knife in a rocking action to mash them. Doing this will give your dip some thickness and body to stick to your bread..
Put the tomatoes in a medium bowl and grate a small clove (or half a regular one) into the bowl. Preferable to grate rather than chop so you don't get chunks of garlic in the mixture..
Add salt and chopped basil, stir, give it a taste, and adjust seasoning if needed..
Pour a good glug or two of olive oil into the bowl (1.5 to 2 Tablespoons is good)..
Garnish with fresh basil and serve with bread of choice..
Enjoy!.

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