This tends to sloppy if all the liquid is left in the bruchetta when it is served.  Remove the solids with a slotted spoon and place in an attractive bowl surrounded by the toasted Italian bread.  There is no need to let the bruchetta drain as you spoon it into the bowl.  You still want a good amount of juice so it will soak into the bread.

1 quart plum tomatoes, diced

8 cloves garlic, minced

1 large red onion, minced

1/2 cup fresh basil, chopped fine

1/2 cup black olives (calamata olives are fine or any other black Italian olives)

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

Combine all the ingredients and marinate un-refrigerated over night.

This must be marinated at least 12 hours for the best flavor.

The next day:

Serve on toasted Italian bread.