Bring a large pot of water to the boil and add the tomatoes. Blanch for 2 minutes, or until the skins split.
Plunge in cold water for 1-2 minutes; then core and peel them.
Chop the tomatoes finely, spindle with salt, and drain in a sieve for 30 minutes.
Transfer to a bowl, then add garlic, basil, oregano, pepper flakes to taste, vinegar and extra virgin olive oil.
Cover and marinate at room temperature for one hour.
Decorate with fresh chopped basil and serve on bruschetta rounds.