Scald the tomatoes with boiling water, rinse with cold water, skin, seed and remove the stem ends and finely chop the flesh.
Dab anchovy fillets dry and chop finely. Peel and finely dice the garlic.
Peel and wash the onion and cut into very thin rings.
Wash, dry and chop the oregano and basil.
Mix all the prepared ingredients, add salt and pepper and the oil.
Toast the bread slices (cut the ciabatta in half beforehand) until golden and spread the tomato mixture on them.
Serve the bruschetta with tomatoes immediately.
Preparation Tip:
If you do not like anchovies, you can omit them.
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