The key to good bruschetta is flavorful tomatoes that anchor the entire flavor profile. To maximize the flavor of your tomatoes, be sure to salt them first.

Simply sprinkle your diced tomatoes with salt and leave them in a colander for 15 minutes to two hours. This will drain any excess liquid that could lead to soggy bruschetta.

When you sprinkle salt on sliced or diced tomatoes, it draws out the water trapped within the tomatoes’ flesh via the process of osmosis, making their flavor more concentrated.

That’s why draining the liquid pulled out of the tomatoes is crucial. Kosher salt works best, as it has a milder flavor than table salt, which could make your tomatoes too salty.