Tomatoes incise and blanch in salted water for about a minute. Then cool and remove the skin, cut the pulp into small cubes. Onion peel and finely chop together with the tomato stew in a tablespoon of olive oil about 4 -5 minutes. Garlic squeeze through the press and to brown (optional you can add fresh) 3 tablespoons of olive oil. Add the bread slices and fry them until Golden brown. Ready toast spread slices of tomatoes, season with spices and sprinkle with cheese. You can garnish with Basil.