If infusing your olive oil, start it at least an hour before you plan to serve. (See notes.) After the oil is removed from heat and cooling, you can begin with the tomatoes. Cut the tomatoes into a small dice, and discard any excess seeds.
Set a fine mesh sieve or strainer over a large bowl. Add the tomatoes to the sieve and sprinkle generously with salt. Toss to coat. Allow the tomatoes to drain of excess liquid for at least 10 minutes and up to an hour. Press the tomatoes gently with a spoon to release added water, and then transfer to a bowl.
If using infused oil, toss with the oil (as needed) and sliced basil, and serve within an hour. If not using infused oil, toss with the unflavored olive oil, gently smashed cloves of garlic, and herbs, if using. Let them sit to marinate at room temperature for up to an hour. If you have to make them more in advance, be sure to marinate in the refrigerator.
If you marinated the mixture in the fridge, bring it to room temperature. Remove any extra herbs and garlic used to marinade. Add 1/4 cup of freshly chiffonaded basil. Spoon over bruschetta toast.
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