Submitted by Mary Bandouveres of Wilbraham, MA, who gets her tomatoes as part of her farm share at Red Fire Farm in Granby, and picks up her copy of Edible Boston wherever she can find one and reads it online.

2 cups minced tomatoes

1 ½ teaspoons capers

2 tablespoons Kalamata olives, chopped

1 tablespoon red onion, chopped

1 tablespoon fresh basil, chopped

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon balsamic vinegar

1/8 teaspoon pepper

Toasted baguette slices, for serving

Combine all ingredients and let sit 30 minutes. Drain and arrange on slices of toasted baguette. Serve.