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Provide large beefsteak tomato (or 2 Roma types), finely chopped and mashed up with a fork.
Use small clove garlic.
Provide 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.
Use olive oil.
You need 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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